♡ Delicious Dishes ~ Super Soups

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a pan filled with noodles and greens on top of a cloth next to a spoon

Noedelsoep met spinazie en ei

Miso soep met gyoza’s

two bowls of soup with chopsticks in them and some other food on the table

soep met gyoza - Familie over de kook

a bowl of soup with mussels, bread and wine

Zomerse vissoep met mosselen en kabeljauw recept - Allerhande | Albert Heijn

two eggs with parsley on top and the words perge soep above them

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a woman standing in front of a pot on top of a stove

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a woman sitting at a kitchen counter with an ice bucket in front of her and the words, whenever my daughter starts to feel sick i make this italian

two hands holding a bowl of soup with bread on the side and another hand holding a spoon in it

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♡ Delicious Dishes ~ Super Soups

a man in the kitchen preparing food on a tray with peppers and carrots being cut into cubes

733K views · 43K reactions | Moroccan Style Creamy Veg Soup – Recipe Below – this is everything when you some serious low-rent comfort food. Its tray roasted veg, spiced with ras el hanout – an incredible Moroccan spice mix - and ground ginger. I serve mine with crispy halloumi crotons, you’re welcome. Enjoy x JGS . Serves 6 500g squash, cut into 2 cm cubes 200g cauliflower florets and roughly chopped stalk 4 tomatoes, cut in half 2 red peppers, roughly chopped 2 red onions, cut into 1 inch pieces 1 aubergine cut into 2 inch chunks 1 bulb of garlic, head bit cut off 5 tbsp olive oil, plus extra for drizzling 2 tbsp tomato puree 2 tsp ras l hanout 2 tsp ground ginger 400g tin of coconut milk 750ml of vegetable stock The juice of ½ a lemon A large handful of coriander leaves 250g block of halloumi 15g toasted pine nuts Salt and pepper 1. Pre-heat the oven to 200 fan. Chuck the squash, cauliflower, tomatoes, peppers, onions, aubergine and garlic into an oven tray. Drizzle over 4 tbsp of the oil and add plenty of salt and pepper. Toss together and roast for 40-45 minutes or until tender and a little charred. 2. Transfer the veg to a large saucepan. Squeeze out the garlic and add the tomato puree, ras el hanout, ground ginger, coconut milk, veg stock and coriander. Grab yourself a stick blender and blitz until smooth. It should be nice and thick. I loathe a thin soup, I just don’t see the point. Bring the soup to the boil over a medium heat. Add the lemon juice and check the seasoning, adding salt and pepper to taste. 3. Pat the halloumi dry with some kitchen paper and cut into 1-2cm cubes. Heat the remaining 1 tbsp of oil in a non-stick frying pan over a high heat. Add the halloumi and cook for 2-3 minutes, tossing the pan so the cubes colour on all sides. 4. To serve, spoon the soup into bowls. Top with the halloumi, remaining coriander – I like to fine chop it – pinenuts and a little drizzle of olive oil. . #soup #moroccanfood #comfortfood #halloumi | John Gregory-Smith | Facebook