Soup is great. It can be really healthy, warming and really filling. Great for making in big batches at the start of the week to do your lunches, just how your Mother would like.
I make all sorts of different soups, and I tried this one the other day. It is a bit different to what I would normally make, but it is great. Perhaps better as a summer soup, but I'm not sure I could explain why!
This Morroccan and Chickpea soup is originally from the BBC Good Food website (http://www.bbcgoodfood.com/recipes/1499/moroccan-chickpea-soup).
Ingredients
1 tbsp olive oil
1 medium onion , chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas , rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley
Method
Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
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