North African Vegetable Soup

Total Time
Prep 20 mins
Cook 30 mins

Posted for Zaar World Tour. Source is Sundays at Moosewood.

Ingredients Nutrition


  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.


Most Helpful

This was quite good, but there was to much lemon juice for my liking. I should have re-read the other reviews before I made it! The only thing I changed was to use rice pasta. I'll make this again, but add lemon juice to taste.

Jo C April 29, 2006

I have to agree that this is a very attractive soup with great eye appeal, and best of all, it tastes good! I did have to take a few small liberties ... I didn't have fresh tomatoes so used a can of plum tomatoes and my zucchini in storage was really huge so did a bit of guess work. I did go a touch light on the lemon juice. A definite five, just as I expected from a Moosewood recipe! Thank you for sharing.

Gerry January 27, 2006

This was so good, and extremely quick and fast to pull together! I made a double batch the first night, and liked it so much that I made another double batch the next night to freeze! I omitted celery and tomato juice because I didn't have them on hand, and used canned tomatoes in place of fresh. I used frozen mixed veggies in place of zucchini. I doubled the potatoes and carrots. I used rice in place of vermicelli, and I added the rice when I added the vegetable stock. I used about half the lemon juice.

francoroni November 22, 2009

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