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A fabulously aromatic soup that tastes even better the next day as the flavours continue to meld together … You might even like the spice paste so much you’ll want to make it separately to flavour other dishes!

You will need

Serves 2

For the soup base:

  • 30 ml vegetable oil
  • 6 cloves
  • 1 cinnamon stick
  • 4 tomatoes
  • 1 carrot
  • 2 leeks
  • 1 celery stick
  • 800 ml vegetable stock
  • Salt and pepper

Spice paste:

  • 4 teaspoons coriander seeds
  • 4 teaspoons cumin seeds
  • 2 tablespoons black peppercorns
  • 2 teaspoons turmeric
  • 6 large cloves of garlic
  • 5 cm piece of ginger
  • Half a bunch of mint
  • Half a bunch of coriander
  • 1 teaspoon salt

To Serve:

  • Sourdough bread (GF if needed)

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15 mins to prep

35 mins to cook

  1. Step 1

    Start with the soup base by adding the oil to a heavy-based pot on medium heat. Add the cloves and cinnamon stick and fry until fragrant.

  2. Step 2

    Dice up the tomatoes, carrot, leeks, and celery and add to the oil and spices, stirring to mix well. Add a generous pinch of salt, cover with the lid, and cook for 5 minutes to soften.

  3. Step 3

    Meanwhile, for the spice paste: blend the 4 spices in a small blender or with mortar and pestle; set aside.

  4. Step 4

    Add the coriander, mint, garlic, and ginger to the empty blender and blitz until it’s a paste. Add your spice blend to this, and blitz until it’s all nicely combined.

  5. Step 5

    Add the vegetable stock to your soup pot and bring it to a boil. Finally, add the spice paste. Stir though. Cover with the lid and cook for 20–30 minutes on low heat, or until the vegetables are softened.

  6. Step 6

    Bring it back to boil just before serving, and then turn off the heat. Garnish with extra coriander leaves, and serve it with slices of sourdough toast.

Recipe: Simon Toohey

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