Spiced North African Vegetable Medley Soup
This aromatic North African Vegetable Medley Soup combines a vibrant array of seasonal vegetables and fragrant spices, creating a warm and comforting dish perfect for any occasion. Deeply flavored with turmeric, ground coriander, and cinnamon, then brightened with fresh lemon juice, this soup is a harmonious blend of textures and tastes. It is hearty enough to serve as a main course or can complement a spread of North African-inspired dishes with its authentic and delightful taste.
6
Servings
N/A
Calories
21
Ingredients
Ingredients
onion
1 (finely chopped)
celery rib
2 (diced)
vegetable oil
3 tablespoons
turmeric
1 teaspoon
ground coriander
1 teaspoon
cinnamon
1/2 teaspoon
cayenne
1/8 teaspoon
potato
1 small (chopped)
carrot
1 small (diced)
tomato
4 small (chopped)
tomato juice
1 cup
vegetable stock
4 cups
zucchini
1 small (finely chopped)
curly vermicelli
1/2 cup (crumbled)
chickpeas
1 cup (canned or cooked)
fresh lemon juice
1/4 cup
salt
to taste
black pepper
to taste
fresh parsley
as desired (chopped)
fresh mint leaves
as desired
red bell peppers or pimiento strips
as desired
Instructions
1
In a large soup pot, heat the vegetable oil over medium heat. Add the finely chopped onions and diced celery ribs and sauté until the onions become translucent and fragrant.
2
Stir in the spices—turmeric, ground coriander, cinnamon, and cayenne. Add the chopped potatoes and diced carrots, giving the mixture a good stir to coat the vegetables with spices. Cook for an additional 5 minutes, stirring often to prevent sticking.
3
Introduce the chopped tomatoes, tomato juice, and vegetable stock into the pot. Bring to a gentle simmer and cook until the potatoes and carrots are nearly tender, about 15-20 minutes.
4
Add the finely chopped zucchini and crumbled curly vermicelli, allowing them to simmer until the vermicelli is tender, approximately 5 minutes.
5
Stir in the chickpeas and fresh lemon juice, then season with salt and black pepper to taste.
6
Before serving, garnish each bowl with freshly chopped parsley, mint leaves, and a few strips of red bell pepper or pimiento to add a pop of color and freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced North African Vegetable Medley Soup?
It is a vibrant, aromatic soup that combines seasonal vegetables with traditional North African spices like turmeric, coriander, and cinnamon for a hearty and comforting meal.
Is this soup recipe vegan?
Yes, the recipe is vegan as it uses vegetable oil and vegetable stock rather than animal products.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
What are the primary spices used in this North African soup?
The primary spices are turmeric, ground coriander, cinnamon, and a pinch of cayenne for a hint of heat.
What vegetables are included in the medley?
The soup includes onion, celery, potato, carrot, tomato, and zucchini.
How do I start the cooking process?
Begin by heating vegetable oil in a large pot and sautéing finely chopped onions and diced celery until they are translucent.
What is the purpose of adding lemon juice at the end?
Fresh lemon juice is added to brighten the soup and balance the deep, warm flavors of the spices.
Can I use canned chickpeas for this recipe?
Yes, you can use either canned or pre-cooked chickpeas for this soup.
What kind of pasta is added to the soup?
The recipe calls for 1/2 cup of crumbled curly vermicelli.
How long should the soup simmer once the stock is added?
Simmer for approximately 15-20 minutes until the potatoes and carrots are nearly tender.
When should the zucchini be added?
The finely chopped zucchini should be added near the end, at the same time as the vermicelli.
What are the recommended garnishes for this dish?
The soup is best served garnished with freshly chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
What is the liquid base of the soup?
The liquid base consists of vegetable stock and tomato juice.
Is the soup very spicy?
The soup has a mild spice profile; while it contains cayenne, it is mainly fragrant and aromatic rather than hot.
How should the onions and celery be prepared?
The onions should be finely chopped and the celery ribs should be diced.
Do I need to cook the vermicelli separately?
No, the vermicelli is added directly to the simmering soup and cooks in about 5 minutes.
What category of food does this recipe belong to?
It is categorized under Beans and Vegetable Soups.
Can this soup be served as a main course?
Yes, its hearty combination of vegetables, chickpeas, and vermicelli makes it substantial enough for a main dish.
How many ingredients are in this recipe?
There are 21 ingredients in total, including garnishes and seasonings.
What kind of oil should be used?
The recipe specifies using 3 tablespoons of vegetable oil.
How should the potato and carrot be cut?
The potato should be chopped and the carrot should be diced.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, fiber-rich dish full of vegetables and legumes.
What role does the tomato juice play?
Tomato juice adds acidity and depth to the vegetable stock base.
How do I prevent the spices from sticking to the pot?
Stir the vegetables frequently for 5 minutes after adding the spices to ensure they coat the vegetables without burning.
What type of tomatoes should be used?
The recipe calls for 4 small chopped tomatoes.
Are there any fresh herbs in the recipe?
Yes, fresh parsley and mint leaves are used as aromatic garnishes.
When do I add the salt and pepper?
Salt and black pepper should be added to taste at the very end of the cooking process.
What provides the red color in the garnish?
Strips of red bell pepper or pimiento provide a pop of red color.
What is the texture of the soup?
It is a chunky medley of vegetables and chickpeas in a spiced broth with soft vermicelli noodles.
Can I substitute the vegetable stock?
While vegetable stock is recommended for the vegan version, you could use other broths if dietary preferences allow.