North African Vegetable Soup Recipes

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NORTH AFRICAN VEGETABLE SOUP

Make and share this North African Vegetable Soup recipe from Food.com.

Provided by MsBindy

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20



North African Vegetable Soup image

Steps:

  • In a soup pot, saute the onions and celery in the oil until onions are translucent.
  • Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
  • Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
  • Add the zucchini and vermicelli and simmer for about 5 minutes longer.
  • Mix in the chick peas, lemon juice, and salt and pepper.
  • Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.

Nutrition Facts : Calories 172.3, Fat 7.6, SaturatedFat 1, Sodium 252.9, Carbohydrate 24.1, Fiber 4.7, Sugar 5.6, Protein 4.2

1 cup onion, finely chopped
2 celery ribs, diced
3 tablespoons vegetable oil
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
1 small potato, chopped
1 small carrot, diced
4 small tomatoes, chopped
1 cup tomato juice
4 cups vegetable stock
1 small zucchini, finely chopped
1/2 cup curly vermicelli, crumbled
1 cup chickpeas (canned or cooked)
1/4 cup fresh lemon juice
salt and pepper
fresh parsley, chopped
fresh mint leaves
red bell peppers or pimiento strip

NORTH AFRICAN SOUP (VEGETARIAN)

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.

Provided by Outta Here

Categories     Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 17



North African Soup (Vegetarian) image

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.

Nutrition Facts : Calories 665.6, Fat 18, SaturatedFat 2.5, Sodium 867.5, Carbohydrate 113.9, Fiber 23.4, Sugar 15.9, Protein 20

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons paprika
water
2 carrots, peeled and diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes, undrained
1/4 cup fresh cilantro, chopped (or use Italian parsley)
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 large potato, peeled and diced
1 (15 3/4 ounce) can garbanzo beans, drained
2 tablespoons lemon juice
salt, to taste
black pepper, to taste
cilantro leaf, to garnish (or parsley)

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