Food|October 2024
The hearty soup
Hummus doubles as a great soup base, offering a quick way to compose a warming and comforting meal for the colder seasons. Add ingredients according to the season, and finish off with your favorite toppings.
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Ingredients
1L water
400g yellow split pea hummus
150g miso paste
300g cooked green lentils (120g dry lentils)
400ml coconut milk
2 tsp garam masala spice
Method
Add water, hummus, miso paste, lentils, garam masala and coconut milk to a pot.
Bring to the boil and simmer for 30 minutes until the soup starts to thicken. You can help the process by whisking the soup so that the lentils begin to fall apart.
Season with salt and pepper to taste.
Serving
chopped coriander
200g split pea hummus
4 tbsp salted and roasted almonds, chopped
fresh bread
roasted za’atar carrots (recipe below)
4 tbsp roasted field peas
Ingredients Za'atar carrots
4 large carrots
2 tbsp olive oil
2 tsp za’atar blend
salt and pepper
Method
Preheat the oven to 170°C. Clean the carrots thoroughly (you do not need to peel them) and cut them into bite-size pieces.
Transfer to a baking tray lined with parchment paper and toss with olive oil, salt and pepper. Roast for 30 minutes or until fully cooked.
Once ready, toss the carrots in 1 tsp za’atar. Let cool. If you can’t find ready-made za’atar, try making your own blend.
Serving
Place the roasted carrots at the bottom of each soup bowl.
Pour the soup over and garnish with chopped coriander, roasted almonds and grey peas.
Drizzle some olive oil on top. On a small side plate, serve 1/3 of a panini bread with hummus, chopped coriander and chopped almonds.
Selected recipes from the ARKET CAFÉ
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