Monday, January 10, 2011

Egyptian Vegetable Soup

Winter in Egypt is mild, it's not stormy or rainy. We get rain a few times each winter, and it never snows in Egypt.
I make this soup very often all winter, it's healthy, and if I catch a cold that's usually all I could eat.
It's easy to make, delicious and you can add or omit any vegetables you don't eat. for instance, I hate zucchini, I think my Aunt has something to do with it. But that's another story.

Egyptian Vegetable Soup Recipe:

2 1/2 Cups Chicken Stock
1 Large Tomato washed, unpeeled , seeded and cut into large cubes
3-4 Small Onions, peeled and left whole
3 Large Potatoes, washed, peeled and cut into cubes
1/2 Cup frozen green beans
1/2 Cup Frozen peas
2 Large Carrots washed, peeled and diced
2 Green Chili Peppers or to taste, washed and finely chopped
3 Celery Stick, diced

A bunch of celery leaves
1 Dry Bay Leaf
1 Cardamom pod
Salt and Pepper, to taste
1 Lemon


1. In a large saucepan bring chicken stock, Bay Leaf, Cardamom Pod, tomatoes and onions to a boil.
2. Add Peas, Carrots, celery and chili. Cover and let simmer.
3. After 5 minutes, add rest of vegetables, celery leaves and season with salt and pepper.
4. Cover pot and let simmer about 10 minutes, until vegetables are softer and cooked through, but not too soft.
5. Serve in soup bowls with half a lemon on the side.


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