As soon as the weather starts to chill, our thoughts turn to hearty veggie soups and stews…
From the garden: onion, garlic, celery, carrot, coriander
Recipe source: Melissa
Serves: 6 at home or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle and set it to boil.
- Peel and coarsely chop the onion. Peel and crush the garlic.
- Wash and trim the ends from the celery and thinly slice. Wash, peel and finely chop the carrot.
- Heat the oil in the stockpot over medium-low heat. Add the onion, celery and carrot and cook, stirring occasionally, for 7 minutes or until the onion is soft. Add the garlic, ground cumin, sweet paprika, ground ginger and the ground cinnamon and cook, stirring, for 1 minute or until aromatic.
- Add the tomato and hot water and bouillon (or stock) and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes.
- Rinse and drain the chickpeas and add to the pot, cooking for 2 minutes or until heated through. Season with salt and pepper.
- Wash and pat the coriander dry and finely snip with scissors into tiny pieces.
- Ladle the soup among serving bowls. Sprinkle with coriander and serve immediately.
Notes: What does cumin smell like? Where does the bouillon live? What is a hotpot?
The Bondi Cook 