Moroccan-spiced Soup

Name: Moroccan-spiced Soup
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Cuisine: ['Moroccan']
Ingredients: 2 tbsp Co-op olive oil; 1 large onion, diced; 1 tsp ground cinnamon; 2 tsp ground coriander; 1 tsp smoked paprika; 2 tsp ground cumin; 2 Co-op sweet pointed peppers, diced; 400g can Co-op chopped tomatoes; 100g Co-op dried red split lentils; 1 large sweet potato, peeled and diced; ½ x 160g pack Co-op sliced curly kale

https://www.coop.co.uk/recipes/moroccan-spiced-soup

1 of your 5 a day

Low in saturated fat, this vegan and gluten free soup is packed full of colourful veg - try batch cooking for a quick and easy lunch

Feeds 4
Ready in 6 hours 20 minutes

Each serving contains

Energy
14%
1156kj 275kcal
Fat
Low 13%
9g
Saturates
Low 7%
1.3g
Sugar
Low 17%
15.3g
Salt
Low 4%
0.21g

% of adult’s reference intake | Carbohydrates per serving : 38g

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Ingredients
Method

Ingredients

2 tbsp Co-op olive oil
1 large onion, diced
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp smoked paprika
2 tsp ground cumin
2 Co-op sweet pointed peppers, diced
400g can Co-op chopped tomatoes
100g Co-op dried red split lentils
1 large sweet potato, peeled and diced
½ x 160g pack Co-op sliced curly kale

Method

Heat the oil in a pan and fry the onion for 3-4 mins, until softened
Stir in the cinnamon, coriander, paprika and cumin, season, then cook for 2 mins
Add the peppers, tomatoes and 600ml boiling water, then bring to a simmer
Carefully transfer to a slow cooker set on medium, then stir in the lentils and sweet potato. Cook for 6 hours
When you’re ready to serve, bring a pan of water to the boil and cook the kale for 1 minute, then drain well
Serve the soup topped with the kale and a grind of black pepper