Lebanese Vegetable Soup

"Quick to make soup with a spicy kick. Another Moosewood recipe."
 
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photo by Vanessa C. photo by Vanessa C.
photo by Vanessa C.
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
35mins
Ingredients:
14
Serves:
8
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ingredients

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directions

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

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Reviews

  1. I absolutely LOVE this soup! Great for the cold New York winter! Instead of using the lemons as a garnish, I throw them IN the pot as the soup is simmering. I also add mushrooms to the soup. I happen to like crimini or portobello
     
  2. What a lovely soup, I was surprised by the kick of spice at first but it was just enough and was a compliment to the other flavours. I used sweet potatoes instead of regular because they have a richer texture, but it came out beautifully.
     
  3. We enjoyed this soup very much. Warm and filling. I have made it twice now, both times it was great. The second time, I replaced the potato with barley. Either way it was wonderful. Thank you.
     
  4. This was a lovely, filling, easy-to-make soup. I like the effect of the coriander, not something I normally include in soup. Like the other reviewer, I cut back on the liquid some for a thicker soup. I also threw in a bit of broccoli I had left over. This one's a winner!
     
  5. This was really nice and had a real kick to it. I made quite a few changes using a hot red pepper and buckwheat instead of potatoes. See the updated recipe at http://stmargaretskitchen.blogspot.com/2009/01/spicy-vegetable-soup.html
     
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Tweaks

  1. I absolutely LOVE this soup! Great for the cold New York winter! Instead of using the lemons as a garnish, I throw them IN the pot as the soup is simmering. I also add mushrooms to the soup. I happen to like crimini or portobello
     
  2. This was really nice and had a real kick to it. I made quite a few changes using a hot red pepper and buckwheat instead of potatoes. See the updated recipe at http://stmargaretskitchen.blogspot.com/2009/01/spicy-vegetable-soup.html
     
  3. Another outstanding recipe, courtesy of Bunny Mom (and Moosewood). Because I cut back on the oil a bit, the onion/carrot/garlic mixture stuck to the bottom of the pot, but after I added the liquid (water from artichoke and chick peas came to about 2 cups) that cleared away. I also roasted my artichokes first with 2 garlic cloves (because I was working on developing one of my own recipes that called for roasted artichokes which I will be posting soon;). I only added 2 additional cups of broth, which resulted in a very thick soup. I threw in a generous handful of baby spinach instead of the parsley which I forgot to pick up and the entire 14 ounce can of chick peas. Oh, and I simmered the potatoes for about 14 minutes and don't forget the lemon at the end; it was key! Overall this recipe took more time than indicated, but a definite 5-star result! Thanks again for posting another terrific recipe Bunny Mom!
     

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