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North African Spiced Soup

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Serves: 6
Ingredients:
1 large onion, chopped
1.2litres / 2 pints stock
5ml / 1 tsp ground cinnamon
5ml / 1 tsp turmeric
15ml / 1 tbsp grated ginger
pinch of cayenne pepper
2 carrots, diced
2 celery sticks, diced
400g / 14 oz can chopped tomatoes
450g / 1 lb floury potatoes, diced
5 strands saffron
400g / 14 oz can chickpeas, drained
30ml / 2 tbsp chopped fresh coriander
15ml / 1 tbsp lemon juice
salt and ground black pepper
fried wedges of lemon, to serve
Method:

Place the chopped onion in a large pot with 300ml / 1/2 pint of the vegetable stock. Bring the mixture to the boil and simmer gently for about 10 minutes.

Meanwhile, mix together the cinnamon, turmeric, ginger, cayenne pepper and 30ml/2 tbsp of stock to form a paste. Stir into the onion mixture with the carrots, celery and remaining stock.

Bring the mixture to a boil, reduce the heat, then cover and gently simmer for 5 minutes. Add the tomatoes and potatoes and simmer gently, covered, for 20 minutes. Add the saffron, chickpeas, coriander and lemon juice. Season to taste and when piping hot serve with fried wedges of lemon.


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