North African Vegetable Soup Recipes

NORTH AFRICAN SOUP (VEGETARIAN)

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.

NORTH AFRICAN CAULIFLOWER SOUP

Steps:

• In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
• Add the potatoes, cumin, and fennel; cook for 1 minute.
• Add the hot water; cover, turn up the heat and bring to a boil.
• Add the cauliflower and bouillon cubes and return to a boil.
• Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.
• In a blender, puree and vegetable/broth mixture until smooth.
• Add lemon juice, salt, and pepper to taste.
• Reheat the soup, being careful not to scorch it.
• Serve warm; garnish with chopped tomatoes and chives.

NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS

Steps:

• Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls.
• While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften.
• When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender.
• Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired.
• Ladle hot soup into bowls and serve.