Lebanese Vegetable Soup Recipe



     1 large onion, chopped

     2 tablespoons olive oil

     3 medium sized carrots, sliced in coins

     ¼ teaspoon cayenne pepper

     1 teaspoon ground coriander

     4 cloves garlic, peeled

     1 ½ cup potato, chopped, skin on

     1 teaspoon coarse salt and to taste

     5 cups vegetable or chicken stock/include liquid from artichokes and chickpeas (Yes, I use chicken stock-I’m not that much of a purist)

     1-14 ounce can diced tomatoes, don’t drain

     1-14 ounce can small artichoke hearts, don’t drain

     1-14 ounce can cooked chickpeas, don’t drain



In a large soup kettle, sauté the onions and carrots in the olive oil until soft and not browned, about 5 minutes.  Don’t brown them because you will get little specks and dark pieces floating in your soup that raise a lot of questions. Add the cayenne and coriander to allow to bloom and smell wonderful. Then add everything else including the peeled whole garlic cloves, chopped potato, salt, stock, tomatoes, artichokes and chickpeas with liquid from cans.

Bring to a boil and simmer until the potatoes are done, about 15 minutes. I garnished with a bit of parmesan and rosemary just to be fancy.

It’s everything good for you and delicious, too!  Eat it!

If you think of questions or ways to help me, please contact me anytime.  I will get back to you.  Thanks for reading this.