Ingredients:

• 3 1/2 tbsp olive oil
• 1/2 kg potato diced بطاطس
• 1/2 kg zucchini diced كوسة
• 1/2 kg green beans chopped فاصوليا
• 1/2 kg peas بسلة
• 1/2 kg carrots diced جزر
• 5 small French celery stalks sliced كرفس
• 2 large onion whole بصل
• 1 can sweet corn ذرة حلوة
• 13 cups stock مرقة
• 1 (200 ml) pack tomato puree

Herbs & Spices:

• 4 bay leaves ورق لورا
• 4 cardamom pods حبهان
• 4 sprigs fresh rosemary روزمارى
• 4 sprigs fresh thyme زعتر
• 3 small mastic مستكة
• salt & pepper

Optional:

• shredded cooked chicken
• 1/3 cup raw vermicelli شعرية

Directions:

•  Heat a large deep pot over high heat. Add the olive oil then add all the veggies except for the sweet corn & whole onion. Toss all the veggies with the olive oil & let cook for about 3-5 minutes; tossing frequently; don’t let the veggies brown.
• Add the stock, tomato puree, whole onions, herbs & spices. Bring the mixture to a boil then lower heat, cover & simmer for about 20-25 minutes until the potatos & carrots are fork tender. If using vermicelli, add it to the pot halfway through cooking.
• Turn off heat. Add the sweet corn & shredded chicken (if using). Discard the rosemary/thyme sprigs, whole onions, bay leaves & cardamom pods. Taste for salt & pepper seasoning.
• Serve with lemon juice.

Notes:

• Make sure the veggies are diced into small pieces like the photo to cook evenly & quickly.
• I am using fresh peas & carrots that’s why I add them at the beggining. In case you are using frozen bags, add them halfway through simmering.
• I used 5 THIN celery stalks; in case the stalks you have are big & thick, use only 3 stalks.
• I don’t like the taste of diced onion in my soup so I add it whole. You can add it diced with the rest of the veggies if you prefer but make sure to sautee it in the olive oil first for 2-3 minutes then add the rest of the veggies.
• You CANT use fresh tomato juice in this recipe; use juhayna tomato puree or my homemade tomato puree recipe.
• This recipe can be HALVED or doubled.
• This makes a big pot of soup; it can stay in the fridge for up to 5-6 days. Just heat the amount you want daily; don’t heat the whole pot of soup everyday.