Moroccan Chickpea Soup

Ingredients:

1 tbsp olive oil

1 medium onion, chopped

2 celery sticks, chopped

2 tsp ground cumin

600ml hot vegetable stock

400g can chopped plum tomatoes with garlic

400g can chickpeas, rinsed and drained

100g frozen broad beans

zest and juice ½ lemon

large handful coriander or parsley and flatbread, to serve

 

Method:

 

1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Source: BBC Good Food

Harira (Ramadan Soup)

Ingredients

Harira (Traditional Ramadan Soup)

• 1 each large bunch fresh coriander, and, parsley
• 8 cups chicken or vegetable stock
• 1 cup green or brown lentils
• 1 can (19 oz) chickpeas, drained, and, rinsed
• 2 cans (each 19 oz) tomato, drained, and, chopped
• 2 onion, chopped
• 2 teaspoons cinnamon
• 1 teaspoon each ground cumin, ground ginger, turmeric, and, pepper
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil

Garnish

• 1 tablespoon cinnamon
• 1 lemon, thinly, sliced
• 12 pitted dates, halved

Directions

Harira (Traditional Ramadan Soup)

1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
2. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
3. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
4. GARNISH: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.

Spinach Soup

Ingredients:

1 Bunch Spinach

2 medium onions

2 medium/ large potatoes

1.5 litre milk

1 cup fresh creamSalt and pepper to taste

Method:

Boil the spinach, onions and potatoes together.

Drain off water once mixture softens.

Place in blender and blend until desired texture is achieved. 

Pour mixture back in pot and add seasoning of choice.

Add milk and fresh cream and simmer for 5-10 minutes.

Serve with bread roll/ garlic bread.

Moroccan Chickpea & Lentil Soup

Ingredients:

• 4 tablespoons extra virgin olive oil
• 1 medium white onion, chopped (about 1 cup)
• 1 medium red onion, chopped (about 1 cup)
• 1 fennel bulb, peeled, cored and chopped (about 1 cup)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 (14 ounce) cans chopped tomatoes (with juice)
• 2 garlic cloves, minced
• 2 tablespoons sugar (or to taste)
• 4 cups low sodium vegetable broth
• 1 cup dried lentils, picked through and rinsed
• 3 cups canned chick-peas, drained and rinsed
• 4 sprigs cilantro
• 4 sprigs parsley
• 2 dried bay leaves
• salt and pepper

Directions:

1. In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
2. Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
3. Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
4. Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
5. Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
6. Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
7. Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
8. Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

Source: food.com

Chorba Soup

The basic ingredients that you will need for Chorba are:

- one onion

- one carrot, peeled, and finely chopped

- 500g of chicken or lamb cut into small pieces

- 4 tablespoons of barley

- 1/4 bunch of parsley

- 5 cloves of garlic

- 1 Tablespoon of olive oil

- 1 1/2 tablespoon of tomato paste

- 2 teaspoons of salt

- 2 teaspoons of paprika

- 1/2 teaspoon of black pepper

- 1 teaspoon of turmeric

- 1 teaspoon of ground caraway seeds

- 1/2 lemon for squeezing

If you want, you can also add some harissa, or even a beaten egg, depending on your personal taste.

Method:
Preparing the Chorba is quite easy and takes about 45 minutes.
First of all, you put some oil in a large pot then add, one by one, the chopped onion, meat, tomato paste and spices.
Sauté over medium heat for 2 minutes, and then add two liters of hot water.
Put a lid on the pot and cook from the boil for 45 minutes.
After 15 minutes, add the barley.
Then after 10 more minutes, add the carrot.
Five minutes before the end of the cooking, add the crushed garlic and chopped parsley.
When your Chorba is ready, add few drops of lemon and savor it while it is warm.

Source: tunisia-live.net

Red Pepper and Tomato Soup

Serves 4
Ingredients:
4 large red peppers
4 garlic cloves, unpeeled
1tsp dried oregano
4tbsp olive oil
1 large red onion, peeled and chopped
6 large tomatoes, peeled
850ml (1½ pt) vegetable stock
1tsp sugar
Half a packet fresh basil leaves
2 small ciabatta loaves, baked according to packet instructions

Method:
1, Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.

2, Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.

3, Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.

Leek and Potatoe Soup

Ingredients:
4 leeks, chopped
4 large potatoes, cubed
1tbsp vegetable oil
800ml chicken or vegetable stock
300ml single cream
Pinch of grated nutmeg

To serve:
Croutons
Grated nutmeg
Parsley, chopped

Method:
1, Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.

2, Add 800ml chicken or vegetable stock, cover and simmer for 15 mins. Season to taste and leave to cool slightly.

3, Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently.

4 Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.

Cream of Tomato Soup

4 cups chicken stock or water
1 kg tomato
Salt as per taste
1 tsp white pepper powder
2 Tbsp sugar
1 tsp Chinese salt
2 Tbsp plain flour
2 Tbsp Dalda Cooking oil

Garnish:

½ cup fresh cream
Croutons as required (to make croutons, dice a bread slice and deep fry in hot cooking oil)

Method

To make the chicken stock boil ½ kg chicken bones in a pot with 8 – 10 cups of water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and one small whole peeled onion and 2- 4 black pepper corns when it comes to a boil.

Make a cross cut at the back of each tomato. Keep them in boiling water for 2 -3 minutes. The peel should come of easily now. Remove the peel and blend. Add the tomato paste to the stock and boil for 15 – 20 minutes.

In a heavy based pot, heat Dalda Cooking oil on low heat for 2 – 3 minutes. Add flour and stir until fragrant. Gradually add the tomato soup, stirring continuously to avoid lumps.

In the end add salt, sugar, Chinese salt and white pepper and mix well.