Moroccan-Style Apricot, Chickpea and Roasted Red Pepper Soup
Ingredients
Moroccan Seasoning
- 12 g Tree Top Apple Granules
- 13 g chicken/vegetable broth powder
- 5 g mirepoix powder
- 2.02 g allspice, ground
- 0.82 g cinnamon, ground
- 0.66 g cumin, ground
- 0.65 g koji aji
- 0.58g sea salt
- 0.38 g coriander, ground
- 0.13 g ginger, ground
- 0.10 g cardamom, ground
- 0.10 g Pimenton pepper, ground
- 0.05 g turmeric, ground
- 0.05 g nutmeg, ground
- 0.05 g black pepper, ground
- 0.04 g bay leaf, ground
- 0.02 g clove, ground
Soup
- 100 g Tree Top Apricot Puree
- 500 g water
- 120 g chickpeas, cooked
- 50 g roasted red pepper puree
- 15g yellow onion, 1/4″ fire roasted IQF
- 5g garlic, fire roasted minced
- 16 g olive oil
- 0.50 g xanthan gum
- 40 g roasted red bell peppers, 1/4″ IQF
- 20 g Sherry wine
- 4 g cilantro, chopped IQF
Directions
Blend together all the ingredients for the Moroccan Seasoning; set aside.
Heat the Tree Top Apricot Puree, water, chickpeas, red pepper puree, onions, garlic and Moroccan Seasoning in a kettle and bring to a simmer.
Puree with an immersion blender until smooth.
Add the olive oil and xanthan gum while mixing with an immersion blender until completely emulsified.
Stir in the diced bell peppers, Sherry wine and cilantro.
Serve immediately, or cool and pack into bags for refrigerated or frozen storage.