Prep 15 mins
Cook 20 mins
Quick to make soup with a spicy kick. Another Moosewood recipe.
Make and share this Lebanese Vegetable Soup recipe from Food.com.
- 1 large Spanish onion, chopped (About 2 cups)
- 29.58 ml olive oil
- 591.47 ml chopped carrots
- 1.23 ml ground red pepper
- 4.92 ml ground coriander
- 2-4 garlic cloves, minced
- 354.88 ml chopped potatoes
- 4.92 ml salt (or to taste)
- 946.36-1182.95 ml vegetable stock (see notes in recipe)
- 2 large tomatoes, chopped
- 10 artichoke hearts, cut into eighths (2 14-oz cans)
- 177.44 ml canned chickpeas
- 59.14 ml chopped fresh parsley
- 2 lemons, cut into wedges
- 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.
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
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.
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