North African Vegetable Soup Recipes

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NORTH AFRICAN SOUP (VEGETARIAN)



North African Soup (Vegetarian) image

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

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)

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

NORTH AFRICAN VEGETABLE SOUP



North African Vegetable Soup image

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

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

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

SPICY NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS



Spicy North African Vegetable Soup with Chickpeas image

Number Of Ingredients 14

2 quarts water
2 cups cooked chickpeas
1 cinnamon stick
1 tablespoon extra virgin olive oil
6 cloves garlic thickly sliced
1/2 teaspoon red pepper flake
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
2 1/2 cups coarsely chopped unpeeled sweet potatoes
2 cups bite sized cauliflowerets
1 teaspoon turmeric
3 cups coarsely chopped mustard greens
2 tablespoons dried sacred basil or other basil variety
1 teaspoon sea salt or to taste

Steps:

  • 1. Bring the water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce the heat to medium-low, cover, and simmer 10 to 15 minutes, or until the cinnamon stick uncurls. 2. While the chickpeas simmer, heat the oil in a mediumsized skillet over medium heat. Add the garlic, chili flakes, onions, and carrots, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften. 3. When the cinnamon stick uncurls, transfer the sautéed vegetables to the stockpot along with the sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes, or until the sweet potatoes and cauliflower are tender. 4. Add the mustard greens and continue to simmer 2 to 3 minutes, or until bright green. Stir in the basil and salt. Adjust the seasonings, if desired. 5. Ladle the hot soup into bowls and serve.

Nutrition Facts : Nutritional Facts Serves

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