Carrot soup with dates accompanied with vegetable samosas
- For the soup:
- 500 g baby carrots
- 1 medium onion
- 50 g pitted dates
- 2 cubes chicken stock
- 1L of water
- 1 tablespoon of honey
- 1 tsp cumin
- 1 tsp turmeric
- 1 tablespoon olive oil
- salt and pepper
- For 18 samosas:
- 1 courgette
- ½ a yellow pepper
- 1 baby carrot
- ½ onion
- 5g fresh ginger
- 1 tsp Allspice
- 4 dried dates
- 10 coriander leaves
- 1 packet of filo pastry
- 1 egg
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly
Peel and chop the onion. Peel the carrots and cut them into pieces and do the same for the dates. In a casserole dish, fry the onion with the carrots, dates, honey, turmeric and cumin in oil over medium heat for 5 minutes. Lightly salt and pepper. Add water and the stock cubes. Bring to a boil, stir and simmer, uncovered, over low heat for 25 minutes.
Meanwhile, peel, slice and cut into small cubes the courgette, the pepper and carrot. Peel and finely chop the onion and ginger. Fry over low heat in a pan with a little oil. Add the vegetables. Season with all the spices and salt. Cook over low heat for 5 minutes. Stir in the diced dates, and chopped coriander. Continue cooking for 10 minutes over low heat. Remove and leave to cool.
Overlap the sheets of brick pastry, usually round. Cut in two. Fold over into strips. Place a heaped teaspoonful of the filling at one end. Fold the end on the strip into a triangle. Hold down with your finger and turn the strip around the triangle. Carefully fold to form a tight and regular triangle. Stick the end of the strip of the triangle by brushing with some beaten egg yolk. Brush the rest of the surface of the triangle with egg yolk, but not too much (to get a shiny appearance).
Place on a baking tray lined with paper or a silicone baking sheet and cook at 180 ° C for 15 minutes.
Finally, blend the soup for 30 seconds. Taste and adjust seasoning if necessary. Garnish the plates.
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