North African Vegetable Soup
Posted for Zaar World Tour. Source is Sundays at Moosewood.
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INGREDIENTS
Nutrition- 1
- 2
- 3tablespoons vegetable oil
- 1teaspoon turmeric
- 1teaspoon ground coriander
- 1⁄2teaspoon cinnamon
- 1⁄8teaspoon cayenne
- 1
- 1
- 4
- 1cup tomato juice
- 4cups vegetable stock
- 1
- 1⁄2cup curly vermicelli, crumbled
- 1
- 1⁄4
- salt and pepper
Garnish
-
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DIRECTIONS
- In a soup pot, saute the onions and celery in the oil until onions are translucent.
- Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
- Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
- Add the zucchini and vermicelli and simmer for about 5 minutes longer.
- Mix in the chick peas, lemon juice, and salt and pepper.
- Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
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