Lebanese Vegetable Soup

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Quick to make soup with a spicy kick. Another moosewood recipe.

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Steps

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Stock: use a combination of vegetable stock , the chick pea liquid and the artichoke heart brine.

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In a large soup pot , saute the onion in the olive oil for about 5 minutes.

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Stir in the carrots.

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Cover.

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Stir again after 3 minutes.

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Add the ground red pepper , coriander , and garlic.

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Cover and cook for a few more minutes.

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Add the potatoes , salt and 2 cups of the stock.

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Cover the pot and bring the soup to a boil.

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Reduce the heat and simmer until the potatoes are nearly tender.

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Be careful not to overcook them.

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Gently stir in the tomatoes , artichoke hearts , and the chick peas.

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Salt to taste.

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Cover and simmer for 3 or 4 minutes , just to heat the tomatoes.

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Add the remaining 2-3 cups of stock or even more if you prefer more broth.

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Heat gently.

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It is important not to overcook or boil the soup.

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The potatoes , tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.

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Sprinkle each serving with fresh parsley and garnish with a wedg.

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Ingredients

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spanish onion, olive oil, carrots, ground red pepper, ground coriander, garlic cloves, potatoes, salt, vegetable stock, tomatoes, artichoke hearts, chickpeas, fresh parsley, lemons