Recipe Hearty Veg & Pepper Soup
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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)
Recipe: Simon Toohey
Directions
-
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.
-
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.
-
Step 3
Meanwhile, for the spice paste: blend the 4 spices in a small blender or with mortar and pestle; set aside.
-
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.
-
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.
-
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
More comfort food
Directions
15 mins to prep
35 mins to cook
-
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.
-
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.
-
Step 3
Meanwhile, for the spice paste: blend the 4 spices in a small blender or with mortar and pestle; set aside.
-
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.
-
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.
-
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.
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)