Lebanese Vegetable Soup Recipes
LEBANESE VEGETABLE SOUP
Make and share this Lebanese Vegetable Soup recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
- In a large soup pot, saute the onion in the olive oil for about 5 minutes.
- Stir in the carrots. Cover.
- Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
- Add the potatoes, salt and 2 cups of the stock.
- Cover the pot and bring the soup to a boil.
- Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
- Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
- Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
- Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
- It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
- Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.
Nutrition Facts : Calories 191.5, Fat 4.2, SaturatedFat 0.6, Sodium 884.9, Carbohydrate 37.2, Fiber 12.9, Sugar 5.3, Protein 8.3
LEBANESE CUCUMBER SOUP
Cool, thick, and refreshing. Great with any Lebanese dish...gyros/shwarma, tabbouleh, stuffed grape leaves, falafel, baba ganouj, hummous, etc...serve with lots of pita. This is basically a no-cook recipe, great for those hot days in the kitchen! Final chill time may vary by personal taste and fridge/temp/etc.
Provided by winkki
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely grate or chop cucumber; do this over a bowl to catch any liquid.
- Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
- Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
- Chill in the fridge until cool.
- To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.
Nutrition Facts : Calories 114, Fat 4.7, SaturatedFat 2.9, Cholesterol 10.5, Sodium 46.3, Carbohydrate 15.4, Fiber 0.7, Sugar 12.4, Protein 3.8
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