Today’s boot camp #SouperSeven soup brings the taste of Morocco into your home. The cumin, garlic, onions and coriander combine to make a fragrant, textured soup that everyone will love.
This recipe is low in fat and rich in fibre, so you can rest assured it’s good for you and tastes great as well.
1 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed and chopped
2 celery sticks, chopped
2 tsp ground cumin
600 ml vegetable stock
400g chopped plum tomatoes
400g chickpeas (from a can, rinsed and drained)
100g broad beans
Zest and juice of ½ lemon
Large handful of coriander or parsley
Heat the olive oil in a large saucepan.
Fry the onion and celery gently for 10 minutes until softened.
Add the cumin and fry for another minute
Turn up the heat and add the stock, tomatoes and chickpeas
Season with lots of black pepper
Simmer for 10 minutes
Add the broad beans and lemon juice, and cook for a further 2 minutes
Season to taste, if needed
Top with lemon zest and chopped coriander or parsley depending on preference