THIS MAIN-MEAL SOUP HAS A BOOST FROM CREAMY LABNEH, TART POMEGRANATE AND COUSCOUS, WHICH MATCH WITH THE SWEET, NUTTY AND CITRUSY FLAVOURS
MOROCCAN ROAST CARROT SOUP WITH SPICED COUSCOUS AND LABNEH
SERVES 4
1kg carrots, halved, chopped into
3-4cm pieces
1 large onion, cut into wedges
1 head garlic
2 tbs harissa
½ cup (125ml) extra virgin olive oil
1 cup (200g) couscous
7 cups (1.75L) vegetable stock
2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers)
⅓ cup (55g) golden raisins, chopped
⅓ cup (45g) slivered almonds, toasted
1 cup each mint and coriander leaves, roughly chopped, plus extra to serve Juice of 1 lemon
50g unsalted butter, roughly chopped Pomegranate molasses, to drizzle
1 cup (240g) labneh or thick natural yoghurt, to serve
Preheat oven to 200°C and line a large baking tray with baking paper.
Place carrot, onion, garlic and harissa in a bowl with ¼ cup (60ml) oil. Toss to coat. Season. Place on prepared tray, cover with foil and roast for 45-50 minutes, until vegetables are soft and starting to caramelise. Allow to cool slightly.
Meanwhile, place couscous in a small heatproof bowl. Place 1 cup (250ml) stock in a saucepan over high heat and bring to the boil. Whisk through 2 tsp ras el hanout and pour over the couscous. Cover with a plate and set aside for 10 minutes. Fluff couscous with a fork. Transfer to a large bowl. Mix through raisins, almonds, herbs, lemon juice and 2 tbs oil.
Squeeze roast garlic from the skins. Working in batches, blend garlic, roast vegies and any oil from the tray, with remaining stock and ras el hanout.
Transfer soup to a large saucepan over medium-high heat. Add butter and bring to a simmer. Adjust seasoning to taste.
Serve soup with couscous, pomegranate molasses, labneh and extra herbs.
ROASTED TOMATO & CAPSICUM SOUP WITH PESTO
SERVES 4
1kg over-ripe tomatoes, halved
600g red capsicums, seeds removed, cut into large pieces
⅔ cup (165ml) extra virgin olive oil
1 red onion, sliced
2 garlic cloves, finely chopped
3 cups (750ml) vegetable stock
1½ tsp raw sugar
PANGRATTATO
100ml extra virgin olive oil
150g coarse sourdough breadcrumbs
½ tsp smoked paprika
PESTO (MAKES 180G)
1 bunch basil, leaves picked
½ garlic clove, finely chopped
1 tbs pine nuts, toasted
30g parmesan, finely grated
100ml extra virgin olive oil
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place tomato and capsicum on prepared trays, drizzle with half the oil and season. Bake for 30-40 minutes until blistered and starting to caramelise. Remove from the oven and set aside.
Place remaining ⅓ cup
