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Ingredients
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1 butternut squash (peeled and cut
into pieces)
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2 onions (chopped)
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3 celery stalks (chopped)
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2 carrots (peeled and chopped)
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8 tomatoes (remove skin and chopped)
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8 ml ras el hanout
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a bunch of fresh coriander (chopped)
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70 ml yogurt
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50 m olive oil
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3 cloves
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2 tsp sugar
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15 ml tomato puree
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2.5 ml ground turmeric
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1.8 liters vegetable stock
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handful of dried noodles (break into
pieces)
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salt and pepper to taste
Method
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Heat oil in a deep sauce pot and
sauté cloves, onions, squash, celery and carrots until aromatic.
Add tomato and sugar cook gently for 3 minutes.
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Add tomato puree, ras el hanout,
turmeric, chopped coriander and vegetable stock then bring
it to a boil. Simmer with low heat for 40 minutes until a
vegetables become soft and soup reduced slightly.
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Let the soup cool and puree with a
blender, return soup to light boil then add noodles and cook for
5 minutes or until noodle is soft.
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Add seasoning to taste then spoon
a swirl of yogurt on top. Garnish with chopped coriander and
serve with bread.
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