Atlas Mountain Soup

Name: Atlas Mountain Soup
Yield: Serves 4–6
Ingredients: 4 celery sticks, trimmed and cut into small pieces; 1 tsp red pepper, seeds and stem removed and sliced into thin strips; 500 g fresh plum tomatoes, roughly sliced; 1 lemon; 2 tsp cumin seeds; 2 tsp paprika; 500 g lean lamb mince; 100 g dried apricots; 2 tbsp olive oil; 2–3 large garlic cloves, finely chopped; 2 tsp ground cinnamon; 1 tsp ground turmeric; sea salt and freshly ground black pepper; 400 ml pure apple juice; plain yogurt, for serving (optional)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

It was a trip through the Atlas mountains of Morocco in 1970 that inspired this family standby. I love good homemade soup for a simple weekend lunch when the damp winter chill begins, one that served with warm crusty bread is sustaining enough as a meal on its own. This substantial lamb and vegetable soup is just that, and includes the characteristic flavours of Moroccan food – cinnamon, cumin, apricots and lemon.

Ingredients

Winter
Gluten-free
Soup

Ingredients

Method