Lebanese Vegetable Soup

"Quick to make soup with a spicy kick. Another Moosewood recipe."
 
Lebanese Vegetable Soup created by Vanessa C.
Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@MsBindy
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  1. JoesGirl225
    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. JoesGirl225
    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
     
  3. Vanessa C.
    Lebanese Vegetable Soup Created by Vanessa C.
  4. Vanessa C.
    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.
     
  5. St Margarets Kitchen
    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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