Jary - Algerian Vegetable Soup

Thick, lemony, and full green herbs, this Algerian soup traditionally breaks the fast during the month of Ramadan. Its a hearty vegetarian soup that is good anytime of year.

Serves 4 accompanied by bread.

  • 2 Tbsp grapeseed oil or virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tsp paprika
  • pinch cayenne pepper
  • ¼ cup tomato puree
  • 4 cups vegetable stock
  • salt to taste
  • ¼ cup bulgur (cracked wheat)
  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • ½ cup chopped mint
  • ½ cup canned chickpeas
  • 1 - 2 Tbsp lemon juice

Heat oil in a large saucepan. Sauté onion until tender, about 5 minutes, then stir in garlic, paprika, and cayenne. Cook, stirring, for a minute or two, then stir in the tomato puree and stock. Bring to a simmer, then stir in salt and bulgur. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally, until the bulgur is tender.

Puree the soup, solids first, then add parsley, cilantro, and mint, and puree until the soup is almost smooth. Return the soup to the pan. Stir in the chickpeas and let heat through. Add lemon juice and salt, to taste.

Ladle into bowls and serve hot.

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