Jo Stewart
Yogi
Mar 23, 2004, 4:05 PM
Post #2 of 5
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Re: [Rod] Your favorite recipes
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Muhumara Soup,
I made this soup on Sunday night after I was given a box of red capsicums from work, I had to use them up right away and didn't feel like making anything that required much effort- I based this recipe on a red capsicum and almond dip called muhumara.
Ingredients
1 kg red capsicums (about- I didn't measure)
1 spanish onion
1 cup hazel nuts
fennel, cummin and coriander seeds (to taste),
1 small sweet potato
1 head garlic
bunch of spinich
splash of spanish sherry (or mirin)
splash of vegan worcestershire sauce
splash of tabasco sauce
fresh coriander (for garnish)
black olives (for garnish)
Roast the capsicums, onion (quartered), sweet potato (cubed), garlic (wrap in foil with olive oil) and seeds in a 200 degree oven for about 40 minutes.
Grind the hazel nuts in the blender, put aside, then add all the roasted ingredients (except garlic) to the blender with enough water to cover them, and puree. Put them in a pot and stir through the hazel nuts, add all the sauces, to you taste- you may want to put in extra water/stock/or a stock cube.
Give the foil wrapped garlic a squeeze, if it feels soft, then you are ready to serve, if not leave it in the oven for a bit longer, when it is ready, unwrap, chop the end off and squish it out.
To serve: ladle soup into a bowl, top with sliced black olives, chopped coriander and a big blob of roast garlic.
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