Aromatic Middle Eastern Soup (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Aromatic Middle Eastern Soup

http://www.eatingwell.com/recipes/aromatic_middle_eastern_soup.html

From EatingWell:  January/February 1996

Infusing canned broth with spices creates a heady aromatic broth that is the perfect base for this simple soup.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Crush garlic cloves with the flat of a chef’s knife (do not peel). Crush coriander, cumin and peppercorns with a heavy saucepan. Tuck the garlic, crushed spices, red-pepper flakes and turmeric into a tea infuser (or cheesecloth bag) and place it in a large saucepan. Add cinnamon stick to the pan and pour in broth. Bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes.
  2. Heat oil in a large heavy pot over medium heat. Add onions and cook, stirring, until softened and very lightly colored, 3 to 5 minutes. Add rice or bulgur and stir for 1 minute.
  3. Pour in the reduced broth (including the tea infuser and the cinnamon stick) and bring to a simmer. Cover and simmer over low heat until the rice or bulgur is tender, 15 to 20 minutes.
  4. Cut 4 slices from the lemon and reserve for garnish. Juice the remaining lemon to flavor the soup. Stir chickpeas into the soup and heat through. Remove the tea infuser and cinnamon stick. Season the soup to your taste with lemon juice and ground pepper. Ladle into bowls and garnish with lemon slices and mint.

Nutrition

Per serving : 221 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 5 mg Cholesterol; 36 g Carbohydrates; 10 g Protein; 6 g Fiber; 219 mg Sodium; 185 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 fat