Moroccan Spiced Potato Leek Soup Moms Recipes

SPICED LEEK AND POTATO SOUP

Steps:

• Put all the ingredients in the Froothie Evolve. Start the smooth soup function. It will be ready in 30 minutes
• Heat a little oil in a saucepan. Add the onion and leeks and cook gently for 5 minutes so they soften but don't brown.
• Stir in the garlic (crushed or chopped), the potatoes and the spices. Then add the coconut milk and stock. Simmer for 20 minutes until the potatoes are fully cooked.
• Transfer the soup in batches to a blender and blitz. Alternatively use a stick blender.
• Serve with chopped parsley or croutons

MOROCCAN SPICED POTATO LEEK SOUP - MOM'S RECIPE

Steps:

• Heat up a large pot on medium-high and add your chopped leeks. Cook for 4 minutes while continuously stirring. Add your diced potatoes and submerge in water. Add your bouillon cube and all of your spices and cover your pot. Cook for 20- 25 minutes.
• Remove the lid and check the consistency of your potatoes. They should be completely cooked (almost mushy). Remove from heat and let cool down for 10 minutes before adding to the blender. Blend your soup until completely smooth and pour back into the pot.
• Reheat on low heat and check the consistency. If the soup is too thick for your liking add 1/2 cup of almond milk (or any milk you like) and stir.

MOROCCAN SPICED ROAST POTATOES

Steps:

• Mince/crush the garlic and set aside in a bowl.
• Add the other spice paste ingredients and mix.
• Cover and leave for at least an hour before using, for the flavours to blend.
• After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
• Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
• Simmer them in a pan of boiling water for 5-6 minutes.
• Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
• Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
• Bake for 30 minutes, or until done, turning halfway through cooking.
• Serve hot and enjoy!

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
• Add spices and saute for 1 minute.
• Add tomatoes, chickpeas, broth and sugar.
• Season with salt and freshly ground black pepper.
• Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
• Simmer gently for 45 minutes.
• Remove soup from heat.
• Use a potato masher to mash up some of the chickpeas.
• Stir in spinach and heat through.
• Season with salt and pepper, to taste.