Mixed Vegetable Soup with Middle Eastern Flavours

    1 hour 10 minutes

    So good! Jerusalem artichokes are combined with onions, turnips, mushrooms and chickpeas and some classic Middle Eastern flavours.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 1/2 tablespoon ground coriander
    • 1/2 tablespoon ground cumin
    • 1/2 cup white wine
    • 2 sticks celery, sliced
    • 4 Jerusalem artichokes, sliced
    • 8 small turnips, peeled
    • 16 button mushrooms
    • 1 carrot, peeled and sliced
    • 4 Brussel's sprouts
    • 1 cup tinned chickpeas
    • 8 bay leaves
    • 2 tablespoons preserved lemon, chopped
    • 2 cups hot vegetable stock
    • salt and pepper, to taste
    • parsley to garnish

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat the oven to 180 degrees C. Heat the oil in a saucepan and add the onion and spices. Cook gently until the onion is soft. Add the wine and simmer until reduced by half. Remove from heat.
    2. Place all the vegetables, the chickpeas, bay leaves and preserved lemon in a casserole dish. Add the onions and toss well. Pour over the hot stock, cover and cook in the oven for 30 minutes.
    3. Season to taste and serve garnished with parsley.

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