For a sweet and spicy twist on traditional vegetable soup try this simple, healthy and low-fat vegan soup; a perfectly delicious Meatless Monday meal. This simple and healthy vegan soup is a combination of some of my most favourite flavours and a little different from a traditional vegetable soup recipe. Spicy, sweet and aromatic with roasted apples and a hint of cinnamon this hearty soup really is delicious.
Dice the vegetables nice and small to balance with the risoni and as always use homemade or good quality stock. Served with pumpernickel or sourdough it is a filling and nutritious vegetarian meal… enjoy!
Spiced Veggie Soup
Preparation time: 60mins // Serves 4
- 5 large ripe tomatoes
- 2 medium red skinned apples, quartered and seeded
- 1 chili (optional)
- 2 tbs olive oil
- 2 tsp fennel seeds, roughly chopped
- ½ tsp brown sugar
- 1 leek, diced
- 2 carrots, diced
- 2 sticks of celery, diced
- 2 zucchini, diced
- 1 cup chickpeas (tinned or cooked)
- 4 cups vegetable stock
- ½ cup risoni pasta (orzo)
- 2.5cm/1 inch piece of cinnamon stick
Pre-heat the oven to 180°C/356°F
Place the tomatoes, cut apple and chili onto a baking tray, drizzle with olive oil and sprinkle with chopped fennel seeds and brown sugar.
Bake in the pre-heated oven for 25-30 minutes until the tomatoes are wilted and browning and the apples soft. Remove from the oven and set aside to cool.
Once cool place in a food processor with all the pan juices and pulse until smooth, check seasoning and add more sugar if needed and salt and pepper to taste.
Heat a small amount of olive oil in a large heavy based pot. Fry the leeks over a medium heat for 2-3 minutes, add the carrots and continue to cook for a further 3-4 minutes.
Add the celery, zucchini, chickpeas and risoni and toss to combine.
Add the stock and puréed tomato mixture, increase the heat and bring to a gentle boil. Simmer for 25 minutes, add the cinnamon stick and continue to simmer for 4-5 minutes.
Remove the cinnamon stick and serve hot with lots of tasty bread. Yum!!