Prep Time: 5 minutes
Cook Time: 10 minutes
1 large potato peeled
2 tsp Zest Moroccan Spice Paste
large handful of assorted seeds (pepitas, sesame, sunflower)
2 tbs olive oil
Preheat oven to 180°C. Grate potato into bowl. Squeeze out and remove excess liquid. Mix through Zest Moroccan Spice Paste and seeds. Shape into small cakes. Medium heat oil in a heavy based frying pan and add cakes turning once golden brown and cook for a further 2 mins. Transfer to the oven and cook for 8-10 minutes or until cooked through.
Serve with poached egg and wilted spinach.
Prep Time: 10 minutes
Cook Time: 30 minutes
1 tbsp Zest Sri Lankan Spice Paste
1 large leek
2 cloves garlic
1 large potato
750ml vegetable stock
1 tin chickpeas, drained
500g baby spinach
½ lemon juiced
2 tbsp olive oil
4 slices sour dough roughly broken into chunks
1 tsp Zest Indian Spice Paste
In a heavy based pot, cook leek and garlic in olive oil with Zest Sri Lankan Spice Paste until they are transparent. Add potato and parsley and stir in flavoured oil for 1 minute.
Add stock and chickpeas and bring to simmer.
Once potatoes are tender add lemon juice and spinach until it wilts, season to taste and heat for another minute.
Toss sour dough chunks in oil and sprinkle with Zest Indian Spice Paste. Roast in medium oven turning frequently until crisp and golden brown.
Scatter croutons on top of soup and serve.