COOKING COMPANION
SPICE IT UP
While it’s simple to create your own ras el hanout
spice blend at home, you’ll also find it widely available in supermarkets and farm shops across the South West. Try this version from Bristol’s Bart Ingredients: use as a dry spice mix, or blend with oil to use as a marinade.
MOROCCAN-SPICED PEPPER AND CAULIFLOWER SOUP
The combination of roasted peppers and cauliflower mixed with a Moroccan spice blend and harissa make this power-packed vegetable soup irresistible.
3 red peppers 1 small cauliflower, sliced Quarter of an onion, sliced 1 clove of garlic, roughly chopped Quarter of a tsp ground cinnamon Half a tsp ground allspice Quarter of a cube of organic vegetable bouillon
SERVES 2
the cinnamon, allspice, bouillon and the milk into a large pan with a lid and bring to the boil. Reduce to a simmer and cook until the cauliflower is soft.
4 Remove the peppers from the oven and transfer to a blender along with the harissa and blitz until smooth. Season to taste and set aside.
5 Rinse the blender and transfer the cauliflower mixture from the pan to the blender and blitz till smooth. Add more milk if necessary to create the desired consistency. Season to taste.
800ml whole milk 1 tsp harissa paste Sea salt and freshly ground black pepper
1 Preheat the oven to 200C / Gas 6, and you’ll need a baking tray.
Ras el hanout seasoning (£3.29)
www.bart-ingredients.co.uk 52 | THE WEST COUNTRY FOODLOVER
2 Slice the red flesh from the peppers, discarding the stalk and seeded parts. On a baking tray in the preheated oven, roast the peppers for 10-15 minutes until soft.
3 Put the cauliflower, onion and garlic along with
6 To serve, gently reheat both the cauliflower soup and the pepper purée in separate pans. Pour the cauliflower soup into 2 bowls and add a few tablespoons of the pepper purée to the centre of each bowl.
TOP TIP:
This soup freezes well, so make a large batch and pop in the freezer for a quick lunch to take to work or to grab at the weekend.
Fitness Food - Burn, Balance, Build: Delicious recipes for peak performance at any level by Christian Coates, published by Jacqui Small
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