Sunday is the day I try to clear out our refrigerator. I usually find some tired and limp veggies lurking in the fridge and absolutely hate wasting them. Sometimes we buy packets of herbs for dishes we make during the week and often find that there is a bit leftover. A ll my leftover herbs go into my wholesome Sunday soup. Shiv and I try to make our soups interesting. He is a lot better than I am. I admit defeat when it comes to finesse. I am the pedestrian home cook and he is more the chef. My soup last Sunday had Moroccan flavours and a lot of vegetables which were saved and used before they rotted and had to be thrown away.
I am not going to write a specific recipe for the soup because one can use any vegetable lying around in their refrigerator. I used carrots, parsnips, broccoli, radish green peppers, celery, potatoes, mushrooms, onion, tomatoes, mint, fresh coriander a few curry leaves and garlic. I sautéed onion and garlic in a bit of butter. Just as they softened, I added a bit of salt and two teaspoons of Moroccan Rose Harrissa paste, a teaspoon of cumin powder and then all my vegetables and herbs. I then added about a liter of water and two vegetable stock cubes and cooked the vegetables till they were soft enough to be blended. Once blended I poured enough water to get it to my desired consistency and brought to a boil. For the garnish, I sautéed fresh Rosemary in butter. I served the soup with a dollop of soured cream with the Rosemary butter drizzled on top. A delicious and healthy way to use up all my veggies.