Lemony soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions, chopped | |
| 3 | Stalks of celery, chopped | |
| 1 | Sweet red pepper, chopped | |
| 6 | cups | Veggie boullion |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cayenne |
| 1 | Potato, chopped | |
| 2 | Carrots, chopped | |
| 1 | can | (28-oz.) tomatoes, chopped |
| 1 | Zucchini, chopped | |
| 1 | cup | Coiled vermicelli or Chinese |
| Noodles, crumbled | ||
| 1 | can | Chickpeas, undrained, or 2 |
| cup | Cooked chickpeas | |
| ¼ | cup | Lemon juice |
| ¼ | cup | Italian parsley, chopped |
| 2 | tablespoons | Mint leaves, chopped |
| Freshly ground black pepper | ||
Directions
Bring onion, celery, red pepper, and ½ 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%TAONODE@... (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, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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