Moroccan Soup

INGREDIENTS

1    can (15 ounce) diced tomatoes
2    cans (15 ounce) garbanzo beans
4    cups chicken broth
2    cups water
2    prepared lemons*, chopped fine or
      ¼    cup lemon juice
2    teaspoons ground cumin
2    teaspoons ground turmeric
2    teaspoons coriander
½   teaspoon cayenne pepper
1    cup chopped white onion (1 medium)
1 cup each of 4 out of the following 6 ingredients
      cauliflower, chopped
      broccoli chopped
      carrots, sliced thin
      celery, diced to ¼ inch
      peas, fresh or frozen
      fennel, chopped

METHOD

In a large sauce pan, add the tomatoes, beans, broth, water, lemons or lemon juice, spices and onion. Bring to a boil and if the vegetables chosen include carrots, celery or fennel, add them to the soup, lower the heat to medium-low and cook for 9 to 10 minutes. Add the cauliflower and/or broccoli and cook for another 5 to 6 minutes. The last thing to add would be the peas and they will require another 3 to 4 minutes cooking time. Taste and add a pinch of salt if required. Remove from the heat and let the soup rest for a few minutes before serving.

 

*Prepared Lemons: These are Moroccan lemons - Meyer lemons that have been preserved in salt brine. They can sometimes be found in gourmet grocery stores or you can prepare them yourself. They are usually soaked in fresh water for 10 to12 minutes before use and sliced or chopped. Look in this blog for preparation instructions. (Fruit, Info)