North African Vegetable Soup Food

NORTH AFRICAN SOUP (VEGETARIAN)

North African Soup (Vegetarian) image

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.

Provided by Outta Here

Categories Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons paprika
water
2 carrots, peeled and diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes, undrained
1/4 cup fresh cilantro, chopped (or use Italian parsley)
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 large potato, peeled and diced
1 (15 3/4 ounce) can garbanzo beans, drained
2 tablespoons lemon juice
salt, to taste
black pepper, to taste
cilantro leaf, to garnish (or parsley)

Steps:

Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
Adjust flavor by adding salt and pepper, if needed.
Divide between 2 large bowls and garnish with cilantro or parsley.

Nutrition Facts : Calories 665.6, Fat 18, SaturatedFat 2.5, Sodium 867.5, Carbohydrate 113.9, Fiber 23.4, Sugar 15.9, Protein 20

NORTH AFRICAN VEGETABLE SOUP

North African Vegetable Soup image

Make and share this North African Vegetable Soup recipe from Food.com.

Provided by MsBindy

Categories Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup onion, finely chopped
2 celery ribs, diced
3 tablespoons vegetable oil
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
1 small potato, chopped
1 small carrot, diced
4 small tomatoes, chopped
1 cup tomato juice
4 cups vegetable stock
1 small zucchini, finely chopped
1/2 cup curly vermicelli, crumbled
1 cup chickpeas (canned or cooked)
1/4 cup fresh lemon juice
salt and pepper
fresh parsley, chopped
fresh mint leaves
red bell peppers or pimiento strip

Steps:

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.

Nutrition Facts : Calories 172.3, Fat 7.6, SaturatedFat 1, Sodium 252.9, Carbohydrate 24.1, Fiber 4.7, Sugar 5.6, Protein 4.2

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