recipes
Spiced roasted tomato, basil and garlic soup
2022-01-15
Ingredients
- 1 x 400g tin cherry tomatoes (Mayor)
- 1 large red onion, sliced
- 150g feta cheese (Emborg)
- 1 x 200g tin chick peas, rinsed and drained
- 1 tbsp. olive oil (Borges)
- Salt and pepper to season
- 2 tsp ras il hanout
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tbsp. smoked paprika
- 2 whole globes garlic
- 500-600ml hot vegetable stock
- 10 fresh basil leaves
Method
For this recipe you will need a large oven roasting dish. Place in the tinned cherry tomatoes, red onion, feta cheese and chickpeas. Drizzle with olive oil, season well with salt and pepper and sprinkle over the spices. Bake in the oven at 200`c for 30 minutes. Also, cut the heads off the garlic, season with salt, pepper and olive oil and wrap up in foil. Bake in the oven for 30 minutes also. When ready, place the roasted vegetables and feta into a food processor along with the basil leaves. Squeeze in the pulp out of the 2 globes of roasted garlic and blitz together well. Add in enough of the hot vegetable stock to create thick but smooth soup. Serve drizzled with extra olive oil, basil leaves and a few of the reserved roasted chickpeas.
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