Lebanese Vegetable Soup

Lebanese Vegetable Soup

poniedziałek, 3 lutego 2014

Lebanese Vegetable Soup

Time: 35 mins

Ingredients

• 1 large Spanish onion, chopped (About 2 cups)
• 2 tablespoons olive oil
• 2 1/2 cups chopped carrots
• 1/4 teaspoon ground red pepper
• 1 teaspoon ground coriander
• 2 -4 garlic cloves, minced
• 1 1/2 cups chopped potatoes
• 1 teaspoon salt (or to taste)
• 4 -5 cups vegetable stock (see notes in recipe)
• 2 large tomatoes, chopped
• 10 artichoke hearts, cut into eighths (2 14-oz cans)
• 3/4 cup canned chickpeas
• 1/4 cup chopped fresh parsley
• 2 lemons, cut into wedges

Directions

• 1 Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
• 2 In a large soup pot, saute the onion in the olive oil for about 5 minutes.
• 3 Stir in the carrots. Cover.
• 4 Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
• 5 Add the potatoes, salt and 2 cups of the stock.
• 6 Cover the pot and bring the soup to a boil.
• 7 Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
• 8 Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
• 9 Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
• 10 Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
• 11 It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
• 12 Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.