Tree Top


Moroccan-Style Apricot, Chickpea and Roasted Red Pepper Soup


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


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



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.