Spiced Moroccan soup

4 servings Prep: 20 mins, Cooking: 40 mins
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A Moroccan inspired soup with a delicious twist.

By Food24 June 22 2011
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Ingredients (12)

800 g mixed vegetables — seasonal, diced
2 Tbs onion — finely chopped
2 tsp fresh ginger — grated
2 bay leaves
2 tsp cumin — ground
1 tsp cinnamon — ground
2 cup water
1/4 tsp fish sauce
2 tsp mustard powder — hot English
1 onion
salt — to taste
1 Tbs fresh chillies — 573
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Method:

Fry onions in olive oil in a (teflon coated) saucepan or pot, wide and deep enough to make a soup in.
Add bay leaves and vegetables.
Add all the remaining ingredients, except the salad onions.
Cook on medium heat until softened, for approximately 40 minutes.
Replenish with water as needed. Remove from heat.
Remove bay leaves and blend with a stick blender or in a processor until
smooth but with a hint of nubly character.
Add more water to thin if
necessary and adjust seasoning.

Serve with snipped salad onions sprinkled on top and crusty bread or
naan. 
I added creme fraiche, chopped bacon and parsley to this one-
it’s purely optional.

Chef notes:
*Fish sauce may sound like an odd ingredient to add, but I find it adds
wonderful depth of flavour to soups and stews. In this tiny quantity it
does its job, without detection.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous’ blog, click here.



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