After a lovely soup lunch at the Organic Market Cafe, back in 1998, I came home and wrote down what I thought was in the soup. It has become one of our favourites. Feel free to change it, as I do, to suit the mood.
fry gently : 1 large onion, sliced
1 - 4 cloves of garlic, crushed
crush, add to pot, mix well and fry for a minute or 2:
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cardamon seeds
pepper
add and simmer 15 - 20 mins or longer :
1 tin tomatoes
1 Tbl tomato paste or some curry paste
4 - 6 cups stock
a sprinkling of red lentils
a sprinkling of couscous
5 mins before serving add :
2 cups chopped spinach
a handful of chopped parsley
some lemon juice
Serve immediately and sprinkle over :
chopped fresh coriander (this is a recent addition since Maggie gave me so much
coriander !)
Perfect eaten with fig and fennel bread, toasted and buttered.
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