The Lebanese Vegetable Soup is incredibly flavorful but actually easy to make. The piquant flavor is due to the artichokes. I added braised kale and oven roasted potatoes.. yes those are sweet potatoes which are almost white.- 1 large onion chopped
- 3 medium carrots peeled and chopped
- 1/4 tsp ground red pepper
- 1 tsp ground coriander seeds
- 2-4 garlic cloves, minced
- 1 1/2 cups chopped potatoes
- 4-5 cups veggie broth (I used water plus powered broth
- 1/2 of 28 oz can tomatoes
- 2 14-oz cans artichoke hearts (or 10 artichoke hearts)
- 1 can chickpeas
- 1/4 cup fresh parsley (optional but a nice flavor)
- 2 lemons cut into wedges (can make a big pot of soup and cut wedges as needed)
Braise onions a little water for 5 minutes. Stir in carrots and cook for another 3 minutes. Add red pepper, coriander and garlic. Cover a cook a few minutes longer. Add potatoes and 2 cups of stock. Cover and cook until potatoes are nearly tender. Add tomatoes, artichoke hearts (drained and chopped), and can of chick peas. Add more broth if a thinner soup is desired. Heat gently but do not boil or over cook.
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