Moroccan soup
This soup is so hearty it is almost a stew.
Ingredients
1/3 cup olive oil
2 large brown onions, chopped
4 garlic cloves, chopped
1 tbsp grated fresh ginger
Salt
Pepper
1 bay leaf
1 cinnamon stick
2 cloves
1 tsp cumin seeds
1 tsp fennel seeds
2 carrots, peeled and chopped
2 celery sticks, peeled and chopped
1 tbsp chopped preserved lemon rind, plus a few extra slices
800g tin whole peeled tomatoes
400ml chicken stock or water
100g Israeli couscous
4 tbsp natural yoghurt
1 cup coriander leaves
1 cup parsley leaves
Method
Heat oil in a heavy-based saucepan. Add onion, garlic and ginger. Season and cook until soft (about 15 minutes). Add bay leaf and spices and cook for two minutes. Add carrot, celery and lemon and cook a further two minutes. Add tomatoes and water and simmer for 30-40 minutes or until vegetables are soft and tomatoes have broken down. Add couscous and cook for eight minutes or until soft. You might need to add a little more stock or water if the soup is getting too thick. Serve with a few slices of preserved lemon, yoghurt, parsley and coriander leaves on top.
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