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Spiced Moroccan soup

Recipe from: 22 June 2011

Ingredients 12
Servings 4
Time 20 mins


  • 800
    mixed diced seasonal vegetables
  • 2
    onion, finely chopped
  • 2
    grated ginger
  • 2
    bay leaves
  • 2
    ground cumin
  • 1
    ground cinnamon
  • 2
  • 1/4
    fish sauce*
  • 2
    hot English mustard powder
  • 1
    salad onion snipped, to garnish
  • salt, to taste
  • 1
    olive oil


40 mins
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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