The temperatures are plummeting in these parts and I really need to warm up. There is nothing that can warm you up as good as a hot bowl of smooth & velvety soup. This soup is hearty, warming, rich in flavour and just downright good. The spices are what bring this soup to a higher level and gives it all it's flavour. Well, at least a lot of it's flavour. The rest of it comes from the roasted vegetables. A great warming soup to keep on the back burner for the cold months to come. Let's dive into a bowl!
Sometime last winter, probably about this time, I was talking about Spanish winters and how deceptive they can be. Sure the sun is shining and the temperate rarely drops below 10 degrees C, but the temp outside is usually the temp inside. Have you ever sat around a living room at 13 degrees C? Well, let me tell you, it might seem nice on the outside, but in a house it is just flesh numbingly cold. Yes, that cold. All of you around here know exactly the kind of cold I am talking about. As a general rule, it is warmer to sit in the garden than inside the house. True fact. Okay, I might be exaggerating just a tad because I do have a wood burner in the living room and it sure earns it's living in the winter months. How much I worship that beautiful piece of steel and glass.
Let's talk soup.
This is a pretty easy soup to make, done in about an hour and is pretty darn tasty. It has all the flavours of Morocco and kind of reminds me of my Spiced Moroccan Soup. Okay, well it tastes nothing like it, but there are reminders for sure. If you haven't had a chance to check out that soup and are looking for a non blended spiced soup, click here to check it out. I have been making that soup for almost 15 years and love it every single time I dive into a bowl.
Roasting vegetables for soup is a great way to get a richer flavour. Many of the soups I make have roasted vegetables and you can really notice the difference in flavour. So, if you think you will get the same flavour by putting the veggies straight in the pot, you won't! Make sure you roast them for full flavour.
You will notice in the recipe below that the spices are fried in oil for a few minutes before adding the vegetables. This is to really give them a more intense flavour. It works! As well, during the frying process, the vegetables are added and completely coated in the spices before adding the stock. Again, important for getting the most out of the soup.
I say this for most soup recipes, add more stock if you find the soup too thick to your liking. The consistency should be smooth and relatively thick but not like a purée. So, if necessary add a a bit more and it will still taste great.
This soup would go great served with some Indian flat bread. Any kind would work just fine. Next time I make it, I will make sure I have flatbreads on hand. Yesterday, I had to make do with just the soup.
Now go get warm and make some soup!
Roasted Spiced Vegetable Soup
Serves 4 / Prep time: 15 minutes / Cook time: 1 Hour 10 minutes
1 Small acorn squash, peeled and cut into cubes
5 Carrots, peeled and halved lengthways
3 Potatoes, peeled and cut into 2 inch pieces
1 Leek, halved lengthways and cross ways
4 Cups/1 litre vegetable stock
4 Tablespoons olive oil, divided
5 Garlic cloves, crushed
1 Inch piece of ginger, grated
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1/2 Teaspoon ground cinnamon
2 Bay leaves
Fresh ground black pepper
Preheat oven to 350 degrees F. In a large roasting tin, add the squash, carrots, potatoes and leeks. Drizzle over 2 tablespoons of the olive oil and toss well. Roast for 45 minutes, turning the vegetables half way through cooking.
In a large stainless steel pot set over medium high heat, add the remaining olive oil, garlic, ginger, cumin, coriander, cinnamon and bay leaves. Stir until sizzling, about 1-2 minutes. Add the vegetables and stir well to completely coat in the spices. Add the vegetable stock and bring to a simmer. Reduce heat to low, cover and leave to simmer for about 15 minutes.
Remove soup from heat and remove the bay leaves. Blend in batches in your blender. Return soup to pot and simmer over a low heat for a few minutes. Season with black pepper.
Serve topped with Greek yoghurt and fresh mint leaves.
Click the downloadable link below to print recipe!
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