🍽️ Algerian Recipes for Ramadan: Algerian vegetable soup

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ALGERIAN VEGETABLE SOUP

Ingredients

1 potato

1 green bell pepper

1 carrot

1 onion chopped

2 garlic cloves

1 cup green cabbage

2 tomatoes

1 zucchini

10 cups water

1/2 tsp. of each: cinnamon, turmeric, allspice, cumin

1 tsp. salt or to taste

pinch of cayenne pepper

1/2 cup oats

1 small can tomato paste

cilantro, washed, chopped

Directions

Peel potatoes, zucchini and carrot.

Peel onion and chop

Wash vegetables and chop into chunks

Put water in a large pan and add tomato paste, whisk well, add spices and vegetables. Bring to a boil and then turn down heat and cover. Let this low boil for approximately 30 minutes or until vegetables are cooked. Turn off heat and let the stock cool a little. Carefully remove the vegetables from the soup with a slotted spoon and place in a dish or pan that is appropriate for hot food. Let them cool a bit in the way that best works for you so that they can be blended in a food processor

Blend them in a food processor (you should have a tiny bit of liquid with them to make it easy to blend) pour carefully back into stock and stir. Bring to a boil and add 1/2 cup oats. Let this lightly boil, cover and cook for the next 30 minutes, stirring occasionally. When soup is done, turn off heat and sprinkle chopped cilantro on top. If you do not care for cilantro this can be optional.

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