Monday, June 2, 2008

George's Autumn Soup

One of the best things about joining a foodie forum and creating a blog is that I've had access to a cornucopia of new food ideas and so much enthusiasm about all things good to eat that I'm wishing for a few more nights in the week to cook all the dinners I would like to taste!
Yesterdays offering was thanks to George, a fellow foodie on Vi's Pantry and creator of the wattleseed cookies in an earlier post. She's writing her own cook book and I'm lucky enough to try out some of her recipes. I chose her Autumn Soup as it's autumn here (Well, we've just slipped into winter now!), it contains ras el hannout which I've had in the cupboard but not used yet, it needs pumpkin and I have my own mini store in the garage as my veggie shop was selling them 3 for $2 and the kids had declaired their love of spinich.(I must have missed that earlier!!)
Well, this soup has the lot and was so simple to make!
Autumn Soup
Serves 6 generously
1 pumpkin

2 sweet potato
1 white onion
1 red onion
250g red lentils
4 cloves garlic
4 tbsp olive oil
1 tsp ground cumin
1 tbsp ras el hannout
1 ltr water
100g spinach
250 ml sour cream
1 tsp harrisa paste

1. Preheat the oven to 180′c or the equivalent.
2. Cut the vegetables into 2cm dice and put in a roasting tray with the garlic, cumin and olive oil. Roast for 45 min or until soft and slightly caramelised.

3. Puree the vegetables and place into a large pan or casserole dish, add the water and bring to the boil.
4. Add the lentils, ras el hannout and simmer for 45 minutes to one hour until the lentils are soft.
5. While the soup is simmering make the spiced sour cream. Whisk the harrisa into 100 ml of the sour cream and reserve until ready.
6. When the soup is ready add the remaining 150ml sour cream and spinach, heat gently until warmed through.
7. Serve the soup with a spoon of spiced sour cream and soup almonds scattered over.

George also recommends serving this with a variety of flatbreads spread with the harissa paste but I just used crusty granary bread rolls.

The smell as the veggies were roasting was heavenly and I had to stop myself diving into the oven with my fork in hand. I needed to add more water when I put the lentils in but that was no hardship as it meant more soup for us, and we love our soup here. As I tasted the soup I was a bit worried that it might be a bit bland and had to stop myself from twidling with the seasoning and am I glad I did as the soup came alive with the spiced sour not miss that out!!!!

The aroma that wafts from the pan gives a hint of Eastern promise and of warmer weather to come. This is one we'll be repeating through the winter too!


Anonymous said...

Thank you for testing the recipe Jilly. The soup looks fabulous :) My post can be found here if other bloggers want to visit:

Rosie said...

This soup does look delicious Jilly and a great recipe from our George

Kelly-Jane said...

What a delicious looking and sounding soup, I'll have to bookmark this one :)

Maria said...

Jilly one thing I love about winter is making home-made soups and this soup looks really delish. I'm bookmarking this for when winter arrives here in the UK!


Oh my! Apple pie! said...

Sounds and looks delicious, perfect for a winters night.

Laura @ Hungry and Frozen said...

Yum, I love making soup. Looks lovely, Jilly!

Kevin said...

That soup looks good ans sounds really healthy!