Monday, March 23, 2009

Moroccan fennel soup

50 g. onion, chopped
2 cloves of garlic, chopped
2 tbs olive oil
1 red pepper, diced
1 ts harissa, chill sauce
1 ts cinnamon
1 ts cumin
1 ts. paprika
250 g. fennel, diced
200 g. potatoes, diced
200 g. tomatoes, diced
100 g. garbanzo beans, cooked
Juice form ½ a lemon
2 tbs mint, chopped
1 l. vegetable broth (made from water, celery, carrots, leeks, salt and pepper)

Sautee the garlic and onion, add red pepper and spices. Pour in vegetable broth and add fennel, potatoes and tomatoes. Let soup simmer for about 30 minutes. Now add the garbanzo beans and lemon juice, salt and pepper to your taste. Sprinkle soup with chopped mint before serving.

1 comment:

  1. Such a beautiful soup! Three cheers for harissa!