Sometimes all you need is a big hearty bowl of soup, especially during the winter, and this is the one to try. Well it’s not exactly freezing in Doha, it’s about 20 degrees Celsius, which is cold compared to the scorching 50+ degrees in the summer months!
A lovely friend of mine, Lana, introduced me to a supermarket which stocks some pretty fresh produce from the Levant region, so I’ve been quite lucky recently with finding fruits and veggies I wouldn’t normally have over here. The other day I came across some beautiful Lebanese Swiss Chard stalks just waiting for me to scoop them up! I bought them and they sat in the vegetable bowl on my kitchen counter for a few days as I debated between making dolma (stuffing them with a herbed rice) or soup. I finally decided soup would be the best option given the minimal prep required, and so I tried to recreate a recipe an old colleague had told me about a while back which sounded delicious. I didn’t have all the ingredients but decided to work with what I had at home, I replaced potatoes with butternut squash and green lentils with black-eye peas, also fresh coriander with coriander powder. So work with which ever ingredients are easier to get your hands on. Either way, you will have a lovely warming bowl of soup to savour!
Ingredients (serves 4-6)
3 tbs coconut oil
1 large onion, diced
1 1/2 cups black-eye peas, rinsed
5 cups vegetable stock
1 small butternut squash, peeled and diced
4 cups swiss chard, sliced
2 tsp sumac powder
himalayan pink salt (sea salt is fine too) & black pepper
2 tbs ghee (can be replaced with coconut oil for Vegans)
4 garlic cloves, thinly sliced
2 tbs coriander powder
Heat the coconut oil in a large pot on medium – high heat. Then add the onions and sauté for a couple of minutes until they soften slightly.
Stir in the black-eye peas and pour in the vegetable stock. Bring the broth to a boil and add the butternut squash, swiss chard. Season with sumac, salt and freshly ground black pepper.
Turn the heat down and let simmer, covered, until the squash and peas are cooked, approximately 20-25 mins.
While you’re waiting for the soup to cook, heat the ghee in a small pan over medium heat. Add the thinly sliced garlic and cook for about a minute, then stir in the coriander powder, and remove from heat once the aromas start being released, about 30/40 seconds.
Once the peas and squash are nearly done, add the garlic and coriander,and cook for 5 minutes, or until the squash and peas have cooked through.
Just before serving add the juice of one lemon, and taste to check seasoning, add more salt, pepper or lemon juice if needed.
Cut up the left over lemon into wedges to serve on the side and enjoy!