Spiced Veggie Soup
Preparation time: 60mins // Serves 4
- 5 large ripe tomatoes
- 2 medium red skinned apples, quartered and seeded
- 1 chili (optional)
- 2 tbs olive oil
- 2 tsp fennel seeds, roughly chopped
- ½ tsp brown sugar
- 1 leek, diced
- 2 carrots, diced
- 2 sticks of celery, diced
- 2 zucchini, diced
- 1 cup chickpeas (tinned or cooked)
- 4 cups vegetable stock
- ½ cup risoni pasta (orzo)
- 2.5cm/1 inch piece of cinnamon stick
Pre-heat the oven to 180°C/356°F
Place the tomatoes, cut apple and chili onto a baking tray, drizzle with olive oil and sprinkle with chopped fennel seeds and brown sugar.
Bake in the pre-heated oven for 25-30 minutes until the tomatoes are wilted and browning and the apples soft. Remove from the oven and set aside to cool.
Once cool place in a food processor with all the pan juices and pulse until smooth, check seasoning and add more sugar if needed and salt and pepper to taste.
Heat a small amount of olive oil in a large heavy based pot. Fry the leeks over a medium heat for 2-3 minutes, add the carrots and continue to cook for a further 3-4 minutes.
Add the celery, zucchini, chickpeas and risoni and toss to combine.
Add the stock and puréed tomato mixture, increase the heat and bring to a gentle boil. Simmer for 25 minutes, add the cinnamon stick and continue to simmer for 4-5 minutes.
Remove the cinnamon stick and serve hot with lots of tasty bread. Yum!!