ground cinnamon Archives

Brunch recipes

Reduced sugar blueberry bundt cake with butterscotch glaze

45–50 minutes

Cake recipes

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

50 minutes

Lamb recipes

Rustic berry-and-pistachio pie

55 minutes

Afternoon tea

Spiced coffee chai bundt cake with coffee-toffee sauce

30–35 minutes

Apple recipes

Golden soup

30 minutes

Golden soup

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the topping:

1 x 410 g can chickpeas, rinsed and drained
2 t chermoula spice
½ t ground cinnamon
a pinch salt
1 T coconut oil

For the soup:

2 T coconut oil
1 onion, finely chopped
2 cloves garlic, halved
2 t fresh ginger, grated
3 T fresh thyme, chopped
1 t cayenne pepper
1 t turmeric
4 large carrots, peeled and sliced
1 x 500 g packet Woolworths cubed butternut
sea salt and freshly ground black pepper, to taste
2 x 500 ml tubs Woolworths fresh vegetable stock
2 cups freshly squeezed orange juice
coconut flakes, to garnish
fresh coriander, to garnish

Method

Start with the topping.
Preheat the oven to 200°C and lightly grease a baking tray with oil.
Place the chickpeas onto the baking tray and season with the chermoula, cinnamon and salt, then drizzle with the coconut oil. Roast for 25 minutes, or until crispy. Set aside.
To make the soup, heat the oil in a large saucepan over a high heat and sauté the onion, garlic, ginger, thyme, cayenne pepper and turmeric for 4 minutes, or until soft.
Cut the carrots and butternut into very small pieces, in order to speed up cooking time. Steam in the microwave until tender. Add to the pot and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
Pour in the stock and bring to the boil, then reduce the heat and simmer for 20 minutes, half covered, until the vegetables are fully cooked.
Add the orange juice and cook for a further 2 minutes, then blend until smooth. Serve topped with the roasted chickpeas, coconut flakes and paprika oil from roasting the chickpeas. Garnish with coriander.

Cook's note: I make a lot of soup in winter and this slightly spicy one, which just happens to be vegan, is a great hit with Brian and our kids. It’s important to sauté the veggies first so that you build up the flavour in the beginning. And remember, a gentle simmer is always better than a rapid boil – the flavours marry so much better that way.

Browse more soup recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Roast sweet potato with maple syrup, pecans and dried cranberries

Lamb meatballs in a sweet, sour and spicy tomato sauce

Vegan pancakes

Reduced sugar blueberry bundt cake with butterscotch glaze

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

Grilled lamb schwarma

Siba’s bongo chicken

Milk-tart jaffles

Rustic berry-and-pistachio pie

Spiced coffee chai bundt cake with coffee-toffee sauce

Strawberry-and-apple cobbler

Golden soup

Golden soup

Ingredients

Method