Vegan Middle Eastern Soup Recipes
VEGAN MIDDLE EASTERN SOUP
This soup is very similar to the one served at my favorite vegetarian restaurant. It's creamy and sweet and is very comforting. It stores well in the refrigerator. Making this soup and salad would be a perfect weeknight supper! Please visit my blog, www.innerharmonynutrition.com for more gluten-free, healthy recipes.
Provided by InnerHarmonyNutriti
Categories Southwest Asia (middle East)
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and saute onions until brown.
- Add vegetables and spices. Pour enough water to barely cover the vegetables.
- Cover and let it to boil. Reduce heat and simmer until the vegetables are tender.
- Add chickpeas, salt and pepper and cook another 15 minutes.
- Infuse love and serve with cilantro or parsley on top!
Nutrition Facts : Calories 191.8, Fat 4.4, SaturatedFat 0.6, Sodium 482.8, Carbohydrate 36.2, Fiber 7, Sugar 6.4, Protein 5.2
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- Peel and chop the onion and add to a pot with the olive oil and cumin and sauté until slightly softened.
- Add the carrots and toss together. Then add the lentils and toss together with the other vegetables. Finally, add in the vegetable stock and mix everything together.
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