olive oil Archives

Salad recipes

Butternut-and-sage strappate (torn lasagne)

50 minutes

Bread recipes

Beef-and-lentil soup with easy focaccia

25 minutes

Great value

Lamb ragù pasta

6 hours

Moroccan soup with pulses and easy drop dumplings

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

2 T olive oil
1 onion, finely sliced
2 garlic cloves, finely chopped
1 small red chilli, seeded and finely chopped
1 T ground coriander
1 T ground cumin
1 T tomato paste
1 x 400 g can chopped tomatoes
70 g Woolworths spicy harissa red pepper paste
250 g Woolworths pulse soup mix
1 litre chicken stock

For the dumplings:

280 g cake flour
4 t baking powder
1 t salt
1 cup milk

Method

1. Heat the olive oil in a large saucepan and fry the onion until soft. Add the garlic, chilli and spices and fry for 3 minutes until aromatic. Add the tomato paste and cook for 2 minutes.

2. Add the tomatoes and harissa paste and bring to a simmer. Add the soup mix and stock and bring to the boil. Reduce the heat to a gentle simmer and cook for 30–40 minutes, or until the pulses are cooked.

3. To make the dumplings, place the dry ingredients in a mixing bowl, pour in the milk and whisk until combined.

4. Spoon dollops of the dumpling dough onto the simmering soup and cook for 5 minutes, or until doubled in size and cooked through.

Find more soup recipes here.

Videography: Kevashan Moodley
Photography: Jan Ras

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Moroccan soup with pulses and easy drop dumplings

Moroccan soup with pulses and easy drop dumplings

Ingredients

Method