Scoops and scoops of soups

All modesty aside, I knocked it OUT of the park twice this last week, with two knock-out soups (yes, mixed sport metaphors, but who cares!). And you know that British people are shy, retiring souls when compared to their brasher American cousins, meek individuals who rarely blow their own trumpets (or indeed toot their own horns, if you must), so suffice to say, these two recipes (yes, a 'two for the price of one deal' today) must be pretty brilliant (or awesome, if you must).

I am still on my soup-kick, as the weather has been vacillating between mild but wet, and cold but dry, both of which leave me with frosty toes and a stomach that needs a spoonful or twenty of something warm and comforting, preferably with some crusty bread to mop up every last drop of the soupy goodness. And this week we are definitely in Mediterranean mood, as the first soup owes its flavor profile to Morocco, and the second is more Spanish in character. Both also highlight spices which don't often get to play center stage. In the first case, turmeric gets a starring role, a spice which in my kitchen is usually simply the poor man's version of saffron, and added solely to give a yellow tint, rather than allowed to shine. In the second, smoked paprika gives the soup its delicious earthy flavor. And in both cases, there are plenty of pulses to fill nice warm bellies and prevent any threat of family starvation. Like I said, these two are corkers and definitely to be repeated in my kitchen.



Harira
Serves 8 very comfortably
Adapted from The Vegetarian Slow Cooker by Judith Finlayson

2 15oz cans chickpeas/garbanzo beans, drained and rinsed
canola/sunflower oil
2 large onions, chopped
6 stalks celery diced
3 cloves garlic, minced
1 1/2 TBSP ground turmeric
1 1/2 TBSP grated lemon zest
1/2 tsp ground black pepper
1 tsp salt
3 14 oz cans diced tomatoes
6 cups vegetable broth
1 1/2 cups dried red lentils
1/2 cup finely chopped fresh parsley

1. In a skillet, heat some canola oil, and fry the chopped onions and celery until softened and translucent.
2. Add garlic, turmeric, lemon zest and black pepper and cook, stirring constantly, for a further minute.
3. Add tomatoes and their juice and bring to a boil.
4. Transfer the mixture to the slow cooker. Add chickpeas and lentils and stir it all together.
5. Cover and cook on low for 6-8 hours, or high for 3-4 hours, by which point the lentils should be tender. Stir in the parsley and serve.



Smoky Lentil, Bacon and Spinach Soup
Serves 6 comfortably
Adapted from The Great American Slow Cooker Book by Bruce Weinstein and Mark Scarbrough

12 oz diced pancetta
olive oil
2 onions, chopped
3/4 cup chopped carrots
6 cups chicken broth
1 1/4 cups dried brown lentils
2/3 cup (about half a 14oz can) diced tomatoes
1 1/2 TBSP tomato paste/puree
1 1/2 TBSP mild smoked paprika
3/4 tsp ground black pepper
4 cups chopped fresh spinach

1. Fry the pancetta in some olive oil until brown and crisp (about 5 minutes). Transfer to the slow cooker using a slotted spoon.
2. In the fat remaining in the skillet, fry the onions and carrots until the onions are softened and translucent (about 5 minutes). Scrape the contents of the skillet into the slow cooker.
3. Stir in the broth, lentils, tomatoes, tomato paste, smoked paprika and pepper.
4. Cover and cook on low for 7 hours, or high for 3 hours, by which point the lentils should be tender.
5. Add the chopped spinach and continue to cook on high for 15 minutes.