Lemony Soup

Recipe Ingredients

2		Onions - chopped
3		Celery - chopped
1		Sweet red pepper - chopped
6 cups	1188g / 41oz	Veggie bouillon
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Cayenne
1		Potato - chopped
2		Carrots - chopped
1		Tomatoes - chopped (28-oz.)
1		Zucchini - chopped
1 cup	237ml	Coiled vermicelli or chinese
		Noodles - crumbled
1		Chickpeas - undrained, or 2

Recipe Instructions

c Cooked chickpeas 1/4 c Lemon juice 1/4 c Italian parsley, chopped 2 T Mint leaves, chopped Freshly ground black pepper Bring onion, celery, red pepper, and 1/2 c. of the bouillon to a boil in a large pot. Simmer about 10 minutes to soften the veggies. Add the remaining bouillon, spices, potato, carrots, and tomatoes; simmer 20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice, and cook 5 minutes. Garnish with parsley, mint and pepper before serving. 6-8 servings.

NOTE: When I made this, I left out the noodles. I've never had "real" harira before so I can't vouch for the authenticity.

The next time I make this, I might leave out the turmeric. It turned the chickpeas and the potatoes an unnatural shade of yellow, IMHO.

Source:
From "Fat Free, Flavor Full".

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