Robust and Zesty Soup

The Robust and Zesty Soup You Will Fall In Love With



1/4 cup olive oil

2 large onions, thinly sliced

3-4 celery stalks, sliced

2 large carrots, halved and sliced

1 large sweet potato, cubed

4 cups butternut squash, cubed

1 large potato, cubed

1 tablespoon fresh grated turmeric, or 1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon black pepper

2 teaspoon salt

1 teaspoon harissa (paste) or dried red chile flakes/or harissa powder

1 bunch parsley, chopped

1 bunch cilantro, chopped

1 15 oz can diced tomatoes

2 tablespoons tomato paste

8 cups vegetable, beef, or chicken stock

1 15 oz can chickpeas, drained

1 cup red lentils, rinsed

1 large egg

1/3 cup of lemon juice

  1. Heat the oil in a large skillet over medium heat and sauté the sliced onions until they start turning golden,

  2. Add the turmeric, cumin, harissa or chile flakes, salt and pepper and sauté with the onions until well coated.

  3. Add the celery, carrots, butternut squash, sweet potato, and potato, stir and coat with spice mixture

  4. Add cup each of the parsley and cilantro, canned tomatoes, and tomato paste

  5. Add vegetable broth, bring to a boil,

  6. Add the lentils and canned garbanzos and simmer for an hour

  7. Whisk the egg and lemon juice. Stir into the soup.

  8. Simmer the soup about 5 minutes and serve, top with cilantro and parsley.

Quick tip: If making this soup as a main course, you can add cut up pieces of thin egg noodle or a cup of rice or a cup of barley.

Serves 8-10

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