Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a light, simple Mideastern soup with Iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. A great way to use up leftover grains and legumes! The recipe has been adapted from Faye Levy's Feast From The Mideast . Ingredients:
3 tablespoons olive oil |
3 garlic cloves, minced |
1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoes |
1/4 teaspoon hot red pepper flakes |
1 1/2 lbs zucchini, diced |
3 cups vegetable broth |
2 tablespoons lemon juice |
1/4 teaspoon sugar |
salt and pepper |
Directions:
1. Heat 2 tablespoons oil in a saucepan.
2. Add garlic and cook over low heat about 30 seconds.
3. Add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
4. Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
5. Add lemon juice and sugar.
6. Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
7. Serve with pita bread and hummus.
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