Lebanese Vegetable Soup

Description

Quick to make soup with a spicy kick. Another moosewood recipe.

Ingredients

• Spanish Onion
• Olive Oil
• Carrots
• Ground Red Pepper
• Ground Coriander
• Garlic Cloves
• Potatoes
• Salt
• Vegetable Stock
• Tomatoes
• Artichoke Hearts
• Chickpeas
• Fresh Parsley
• Lemons

Instructions

1. Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine
2. In a large soup pot, saute the onion in the olive oil for about 5 minutes
3. Stir in the carrots
4. Cover
5. Stir again after 3 minutes
6. Add the ground red pepper, coriander, and garlic
7. Cover and cook for a few more minutes
8. Add the potatoes, salt and 2 cups of the stock
9. Cover the pot and bring the soup to a boil
10. Reduce the heat and simmer until the potatoes are nearly tender
11. Be careful not to overcook them
12. Gently stir in the tomatoes, artichoke hearts, and the chick peas
13. Salt to taste
14. Cover and simmer for 3 or 4 minutes, just to heat the tomatoes
15. Add the remaining 2-3 cups of stock or even more if you prefer more broth
16. Heat gently
17. It is important not to overcook or boil the soup
18. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate
19. Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon