Moroccan Roasted Tomato & Winter Squash Soup
#Soup Prep...I'm working on a special recipe with @muirglen Fire Roasted Tomatoes inspired by a Tomato Tagine I enjoyed at a recent "Tagine Party". <Br><BR>
Recipe Intro From feedfeed
Moroccan Roasted Tomato & Winter Squash Soup garnished with Couscous, Roasted Chickpeas & Micro Greens made with Muir Glen Fire Roasted Tomatoes
2 (28 oz.) cans of Muir Glen Fire Roasted Whole Tomatoes
2 Cups of Vegetable Stock (or Water)
1 large (or 2 small) Red Onion, diced
1 medium Butternut (or other winter squash), diced and seeds removed
6 medium carrots peeled
4 garlic cloves, peeled
1 handful of Flat Leaf Parsley, chopped
8 dates, pitted
1/4 teaspoon of cinnamon
1 lemon, zested & juiced (in separate bowls)
½ teaspoon of Harissa (or more to taste)
1 cup of roasted chickpeas (see below)
1 cup of cooked couscous
1 handful of micro greens or chopped herbs
You will need 2 sheet trays and 1 stockpot for these 2 recipes.
Preheat oven to 450. Dice squash and onions then place on sheet tray with whole carrots and garlic cloves. Drizzle with olive oil and salt and roast for 15 minutes lightly browned and cooked through. While the vegetables are roasting heat a splash of olive oil in the stockpot over medium low heat and add harissa, cinnamon and lemon zest.
Stir and then immediately add in Muir Glen tomatoes, dates, broth (or water) and parsley and bring to a simmer.
Once the vegetables are ready remove them from the oven, add them to the stockpot and stir and simmer for 5 more minutes.
Then remove the soup from the heat and add the lemon juice and then blend with an emersion blender, or in batches in a blender or in a food processor.
Ladle the soup into bowls and top with a spoonful of couscous, chickpeas & micro greens or fresh chopped cilantro.
1 can of chickpeas, drained
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon of sweet paprika
Preheat oven to 450. Pour the chickpeas into a medium bowl and toss with paprika, a bit of black pepper and salt. Stir and then drizzle with olive oil and stir once more. Pour the chickpeas out onto a sheet tray in one layer and roast for 8-10 minutes.