Looking for a cozy, plant-based soup with a Moroccan twist? This pasta soup is warming, easy, and full of flavor! Let me know if you’d try it or add your own twist! 🍲🌱
Wow wow wow. As a decades long plant based cook - this guy never fails to delightfully surprise. I can taste this just watching it. My poor pumpkin soup is looking rather demure right now! This recipe is a keeper - fennel included. I'm on it.
Thanks; looks delicious so will definitely be trying this one. I only recently got brave enough to pick up some preserved lemons, and now enjoy them in as many dishes as I can. Love that you weren't afraid to use up a slightly manky bit of fennel on camera; more of us at home should do so.
Great, hope you enjoy it! Oh good, they’re a little unusual if you fry them in their own but in a dish are delicious 😋 Definitely, some people will throw food out as soon as it looks a little bit off which is crazy!
I made my own preserved limes using the salt and lemon juice method, it lactoferments. Homemade ones will last for months in the fridge once fermented.
Mmm sooo good 😋 I think cook the beans and veggies until the beans are mostly cooked then add the pasta. Just make sure there’s enough water for the pasta so it doesn’t absorb all the liquid.
Do you know that the horizontal cuts across the onion is a strange habit that is totally unwarranted.The onion is perfectly designed to fall into lovely little dice without the frankly dangerous and useless process...try it, it works.
Looking for a cozy, plant-based soup with a Moroccan twist? This pasta soup is warming, easy, and full of flavor! Let me know if you’d try it or add your own twist! 🍲🌱
It's amazing how much a preserved lemon (or two) gives a dish an exotic twist! Always worth having a jar of them in the store cupboard 😊
They really do! 😋
Wow wow wow. As a decades long plant based cook - this guy never fails to delightfully surprise. I can taste this just watching it. My poor pumpkin soup is looking rather demure right now! This recipe is a keeper - fennel included. I'm on it.
Thank you for the high praise 💚 Means a lot coming from someone who’s been eating plant based for so long! I’m sure your pumpkin soup was delicious 😊
Thanks; looks delicious so will definitely be trying this one. I only recently got brave enough to pick up some preserved lemons, and now enjoy them in as many dishes as I can. Love that you weren't afraid to use up a slightly manky bit of fennel on camera; more of us at home should do so.
Great, hope you enjoy it! Oh good, they’re a little unusual if you fry them in their own but in a dish are delicious 😋 Definitely, some people will throw food out as soon as it looks a little bit off which is crazy!
Nice soup
I made my own preserved limes using the salt and lemon juice method, it lactoferments. Homemade ones will last for months in the fridge once fermented.
That’s very cool, I’m definitely going to give it a try!
Food looks so delicious ❤ 🇧🇩🇧🇩🇧🇩
This looks fabulous, incredible recipe, thanks George. And a big well done too for being a blood donor🙂
You’re welcome, hope you give it a go! Thank you 😊
Yum! 😋 🎉❤😊
Looks nutrient packed indeed!!!🎉
Certainly 💯
thanks!!!!
This looks so good. Thanks! I’ve never used preserved lemons so I look forward to trying that. Oh and thanks for the tip about garlic!
You’re welcome Julie! Ahh you’re in for a treat 😋
Wow ... I can smell that!! Any advice for adapting recipies to use rehydrated dried beans and peas please George?
Mmm sooo good 😋 I think cook the beans and veggies until the beans are mostly cooked then add the pasta. Just make sure there’s enough water for the pasta so it doesn’t absorb all the liquid.
I do prefer fennel to celery.. this looks yummmy.. on my way 😁😁🙏🏼🙏🏼👑❤️
Perfect! Enjoy 😊 😋
i wish i had more energy for cooking and trying new recipes......... or was rich to hire a personal chef🤭🤭🤭
Ahh it can be quite time consuming and tiring cooking but always worth it! Ooh yeah that would be good 😁
Do you know that the horizontal cuts across the onion is a strange habit that is totally unwarranted.The onion is perfectly designed to fall into lovely little dice without the frankly dangerous and useless process...try it, it works.
I’ll give it a go
I always cook the pasta separately so I can add it when I eat the leftovers. I can't stand it when pasta swells up and gets all mushy.
agreed. i often batch cook. but this one is definitely for when you have invited friends. im just googling him for mains and desserts now.
Oh yeah that’s definitely a good alternative