Yet another soup - but this one is spicy. You can substitute any of the root vegetables with others, depending on your location or taste.
Ingredients
1 medium parsnip
1 medium swede (rutabaga)
1 medium turnip
1 medium sweet potato
2 medium onions
2 medium carrots
1 stick celery
4 whole cloves garlic
3-4 tbsps olive oil
Salt
2-3 Tbsps Ras-al-Hanout
2 lts (approx) vegetable stock (or water)
Ras-al-Hanout (Yep! if you don´t want to make it yourself, you can buy it in your local spice/Mediterranean market)
1 tsp salt
1 tsp cumin
1 tsp black pepper
1 tsp dried ginger
1/2 tsp coriander
1/2 tsp cardamon seeds
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/4 tsp cloves
1/4 tsp fennel seeds (or aniseed)
1/4 tsp turmeric
Method
Ingredients
1 medium parsnip
1 medium swede (rutabaga)
1 medium turnip
1 medium sweet potato
2 medium onions
2 medium carrots
1 stick celery
4 whole cloves garlic
3-4 tbsps olive oil
Salt
2-3 Tbsps Ras-al-Hanout
2 lts (approx) vegetable stock (or water)
Ras-al-Hanout (Yep! if you don´t want to make it yourself, you can buy it in your local spice/Mediterranean market)
1 tsp salt
1 tsp cumin
1 tsp black pepper
1 tsp dried ginger
1/2 tsp coriander
1/2 tsp cardamon seeds
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/4 tsp cloves
1/4 tsp fennel seeds (or aniseed)
1/4 tsp turmeric
Method
- Wash and peel the vegetables and cut into chunks (about the same size, so they will cook evenly). Spread them on a baking tray, sprinkle some salt on them and douse them with the olive oil.
- Heat the oven to 400°F, put the vegetables into the oven and bake for 30 minutes.
- For the Ras-al-Hanout, grind all the spices together in a spice grinder/pestle & mortar/molcajete.
- remove the vegetables from the oven and put them in a large pan. Add the Ras-al-Hanout Add the vegetable stock and bring to a boil. lower the heat to medium and cook for 10 minutes.
- Taste. You´ll probably need more salt, but maybe not. If you want it sweeter, add sugar.
- You can blend it if you want. Or not. Serve with flatbread.
