Moroccan inspired roast vegetable soup

I know it is summer in the Northern hemisphere but England hasn’t shown many promising signs of it yet. So, soups are not quite off the menu. My soup recipes are usually inspired by something I have tasted at a cafe/restaurant or by what’s leftover in the fridge before the next grocery delivery. This one falls into the latter category.

I usually have roast vegetables with a green salad and cheese but as I said, the fridge was yet to be restocked and feta wasn’t to be found. In addition, I’d just returned from a work trip to Norway where I’d overdosed on their cheese (Brunost) until my belly hurt. So I was intentionally avoiding cheese. In addition, it was yet another rainy day in England and soup seemed like just the thing for dinner. Ras-el-Hanout (http://en.wikipedia.org/wiki/Ras_el_hanout) is the main flavouring  in this soup as I wanted to make something not spiced with chilli but still flavoursome.  You can change the spices used to suit your taste. Also, I really don’t like using stock to make soup as it takes away from the natural taste of the vegetables used.

When I say “Soup for dinner”, the usual response I get from my partner is “as a starter right ?”. I think we both agreed at the end of dinner that a roast vegetable soup is more than just a starter. Hope you try it and like it!

Moroccan inspired roast vegetable soup

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Gemista (Capsicum/Peppers stuffed with rice)

There is a very famous Greek tavern in Melbourne’s Cebtral Business District called ‘Stalactities’. It is a Melbourne icon and a friend to all those who are still out and about at wee hours of the morning as it is open 24-7. It was here that I first tasted a gemista and my first reaction to it was ‘too minty’ and ‘too much rice’. Having grown up in a South-Indian household eating rice 3 or 4 times a day, I generally try and avoid eating it as much as I can and so this dish was a big thumbs-down.

However, in the last couple of years, I’ve started making  my version of the gemista which is not so minty and has a few more flavours than just rice. I also cut the capsicums/peppers in half which in no means is traditional but ah well. The parmesan on top too isn’t very authentic but I like it and my partner hasn’t complained so far so I’ll assume he does too. I hope you like it too.

Peppers stuffed with rice and topped with cheese

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