This recipe is adapted from the Nourish cookbook from the Penny Brohn Cancer Care centre in Bristol. It’s perfect for a work night supper when you need your spirits lifting – warming and filling! It combines cinnamon with cayenne pepper, turmeric and fresh ginger with ground almonds – and tastes great!
It’s full of carotenoids from the vegetables, lycopene from the tomatoes and protein from the chick peas. The ground cinnamon aids balancing blood sugar levels. There is a little bit of chopping to be done but if you get on with it, this soup can be ready in no time and tastes every bit as good as a soup you might be served in a posh restaurant!
- 1 large onion, chopped
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tbsp fresh root ginger, grated
- A pinch of cayenne pepper
- 2 carrots, chopped
- 2 celery sticks, sliced
- 3 medium potatoes, chopped
- 1 litre vegetable stock/bouillon
- 1 tin chopped tomatoes
- 1 can chick peas
- 1 tbsp ground almonds
- 1 tbsp lemon juice
- black pepper
- Sauté the onion in the oil until soft and transparent.
- Mix the spices together with a little stock to form a paste.
- Chop the vegetables into small 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 used at the end).
- Simmer until the vegetables are soft enough to blend.
- Blend the soup with the ground almonds and return to the pan and heat through with the lemon juice.
- Garnish with the leftover chick peas and serve with crusty bread.
By the way, remember I said this is a quick soup. Have you hear Nick Cave’s song the Mercy Seat? It’s brilliant, it’s all about a man on death row protesting his innocence. Then right at the end he says (SPOILER ALERT) “I’m afraid I told a lie”. So did I, this soup takes ages.
If you really don’t have time for this then here is a soup you can make Emergency Soup in 5 minutes!