VEGETABLE SOUP

I grew up in a house where we serve soup in the summer as well as the winter! We can have lentil soup in August, I know it’s weird but for my family this is just the norm!

Vegetable soup is one of my family’s favorites! It’s nutritious, full of the season’s veggies & tastes amazing.

The best part is that this soup is guilt free; it only has little olive for this BIG batch! So, if you are trying to lose weight, this makes a perfect dinner to keep you full & warm.

VEGETABLE SOUP

  • Servings: 10-12
  • Difficulty: easy
  • Print

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.

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