A recipe collaboration with the British Heart Foundation
1½ tsp Borderfields Rapeseed Oil
1 small onion, chopped
1 small clove garlic, crushed (optional)
1 stick celery (about 85g/3oz), chopped
350g (12oz) carrots (total/unprepared weight), peeled and sliced
1 tsp ras el hanout spice, and optional extra to taste
450ml (16fl oz) homemade or reduced-salt vegetable stock
Freshly ground black pepper, to taste
Chopped fresh coriander, to garnish
Pumpkin seeds, to garnish
Chilli flakes, to garnish
1 tablespoon of low fat yogurt
- Heat rapeseed oil in a non-stick saucepan; add onion, garlic (if using), celery and carrots and sauté over a medium heat for 5–8 minutes or until softening. Add ras el hanout spice; cook gently for 1 minute, stirring.
- Stir in stock and black pepper. Bring to the boil; reduce heat, cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally.
- Remove from heat and cool for a few minutes. Purée soup until smooth using a hand-held stick blender or in a blender or food processor. If it has cooled, reheat gently until hot. You can stir in a little extra hot stock if you prefer a thinner soup. Ladle into bowls; add a swirl of yogurt and garnish with coriander, pumpkin seeds and chilli flakes. Serve with crusty wholemeal bread.
- Add an extra ½ tsp of ras el hanout if you like a more robust spicy taste. If you don’t have ras el hanout, you can also use a combination of ground cumin, coriander and hot chilli powder to taste. This soup can be frozen for up to 1 month.