I made this soup yesterday from a recipe in the excellent Nourish cookbook from the Penny Brohn Cancer Care centre in Bristol. I wouldn’t have thought to combine cinnamon with cayenne pepper, turmeric and fresh ginger – it tasted great! It’s full of carotenoids from the vegetable, lycopene from the tomatoes and protein from the chick peas. The ground cinnamon aids balancing blood sugar level.
- 1 large onion
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 tablespoon grated fresh root ginger
- A pinch of cayenne pepper
- 2 carrots
- 2 celery sticks
- 450g potatoes
- 1 litre vegetable stock
- 400g can chopped tomatoes
- 400g can chick peas
- 1 tablespoon ground almonds
- 1 tablespoon lemon juice
- 20 twists black pepper
- Coriander to garnish
- Slowly sauté the onion in the oil to develop the flavour and the onion to be soft and transparent.
- Mix the spices together with a little stock to form a paste.
- Prepare the vegetables into chunks.
- Add to the onion pan with the paste and stir to combine.
- Add the stock, tinned tomatoes and most of the chick peas (reserving some to be stirred in at the end).
- Simmer until the vegetables are soft enough to blend.
- Add some of the lemon juice.
- Blend the soup with the ground almonds and return to the pan and heat through with the rest of the lemon juice if required.
- Garnish with chopped coriander and reserved chick peas.