Lemony Soup
Ingredients| 2 onions, chopped 3 stalks of celery, chopped 1 sweet red pepper, chopped 6 cup veggie boullion 1 tsp turmeric 1 tsp ground coriander 1/2 tsp cinnamon 1/4 tsp cayenne 1 potato, chopped 2 carrots, chopped 1 can (28-oz.) tomatoes, chopped 1 zucchini, chopped 1 cup coiled vermicelli or chinese 1 noodles, crumbled 1 can chickpeas, undrained, or 2 1 cup cooked chickpeas 1/4 cup lemon juice 1/4 cup italian parsley, chopped 2 tbsp mint leaves, chopped 1 freshly ground black pepper |
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Bring onion, celery, red pepper, and 1/2 c. of the boullion to a boil
in a large pot. Simmer about 10 minutes to soften the veggies. Add
the remaining boullion, spices, potato, carrots, and tomatoes; simmer
20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice,
and cook 5 minutes. Garnish with parsley, mint and pepper before
serving. 6-8 servings.
NOTE: When I made this, I left out the noodles. I ve never had
"real" harira before so I can t vouch for the authenticity.
The next time I make this, I might leave out the tumeric. It turned
the chickpeas and the potatoes an unnatural shade of yellow, IMHO.
Source: It s from _Fat Free, Flavor Full_. Posted by
R2176%[email protected] (J.M.MILLER95) to the Fatfree Digest
[Volume 16 Issue 6] Mar. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
Servings:
6
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