This soup, based on a traditional Middle Eastern soup, has become a favorite with everyone who tastes it. It's also unbelievably healthy (almost no fat) and easy (few ingredients). The finished soup has a wonderful creamy texture, especially considering there is no cream or cheese in it.
6 servings
Clean, peel and cut all vegetables into chunks so they will cook quickly.
Heat oil in large pot. Saute carrots,onions and potato for about 5 minutes to heighten flavors. Add stock (or water plus bouillon). Cook over medium heat until vegetables are well cooked.
Using an immersible blender, blend until quite smooth. (This may also be done by putting vegetables into a free-standing blender.)
Add cumin, salt and freshly-ground pepper. Adjust seasonings to taste. If soup is too thick, additional water may be added.
This recipe was provided by Eisa Maghrabi from Des Moines.
Average Rating
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I didn't have cumin. I substituted 1 rounded teaspoon of coriander, 1/4 teaspoon nutmeg, 2 tablespoon honey, salt and pepper to taste. I followed the recipe otherwise. It was delicious! I want to make it again and make it the way the recipe stated. This is definitely a keeper.
~ Comment by Karen A. who would make this recipe again.
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I have a similar recipe that I made last night and it's unbelievable good. However, I use my homemade chicken soup, add a cut up red potato which thickens it a bit, and add chopped fresh ginger and a little cinnamon. Put that with some whole grain bread....GREAT
~ Comment by Robert W. who would make this recipe again.
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This soup is fast and easy to prepare and quite delicious!
~ Comment by Eric D. who would make this recipe again.
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I won't eat anything that has intelligent life, but I'd gladly eat a network executive or a politician.
Marty Feldman
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