Spiced Autumn Vegetable Soup à la Sarah and Ivo

Preparation time: 60mins
Serves  4

• 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
• 1 red bell pepper, cleaned of seeds and cut to lay flat in large pieces
• 2 carrots, cut into hunks
• 2 sticks of celery, diced
• 2 zucchini, cut into hunks
• 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 cut apple, zucchini, carrots 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 apples are soft. Remove from the oven and set aside to cool.

On a separate baking sheet, place the red peppers and broil them until they are soft and blackened at the edges.  Remove the skins.

Once cool, place all the roasted vegetables (in batches) 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 celery and continue to cook for a further 3-4 minutes.

Add the chickpeas and risoni and toss to combine.

Add the stock and puréed vegetable 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!!

Adapted from Veggie Num Num http://www.veggienumnum.com/2010/05/spiced-veggie-soup/ and served at St. Lydia’s on September 19