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Categories:
onion celery vegetable oil turmeric ground coriander cinnamon cayenne potato carrot tomatoes tomato juice stock zucchini vermicelli chickpeas lemon juice salt
Viewed: 82 - Published at: 7 years agoIngredients
- 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
- 2 (12 ounce) cans diced tomatoes, drained
- 1 cup tomato juice
- 4 cups stock (vegetable or chicken)
- 1 small zucchini, finely chopped
- 1/2 cup vermicelli, crumbled
- 1 (12 ounce) can chickpeas
- 1/4 cup fresh lemon juice
- salt and pepper
Method
- In a soup pot, saute the onion and celery in the oil until the onions are translucent.
- Add the spices, potates, and carrots and cook for 5 minutes, stirring often.
- Mix in the chopped 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 S and P to taste.
