North African Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Source is Sundays at Moosewood. Ingredients:
1 cup onion, finely chopped |
2 celery ribs, diced |
3 tablespoons vegetable oil |
1 teaspoon turmeric |
1 teaspoon ground coriander |
1/2 teaspoon cinnamon |
1/8 teaspoon cayenne |
1 small potato, chopped |
1 small carrot, diced |
4 small tomatoes, chopped |
1 cup tomato juice |
4 cups vegetable stock |
1 small zucchini, finely chopped |
1/2 cup curly vermicelli, crumbled |
1 cup chickpeas (canned or cooked) |
1/4 cup fresh lemon juice |
salt and pepper |
fresh parsley, chopped |
fresh mint leaves |
red bell peppers or pimiento strip |
Directions:
1. In a soup pot, saute the onions and celery in the oil until onions are translucent.
2. Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
3. Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
4. Add the zucchini and vermicelli and simmer for about 5 minutes longer.
5. Mix in the chick peas, lemon juice, and salt and pepper.
6. Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
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