Mediterranean Veggie-Full Soup Recipe π₯£
Prepare to embark on a culinary journey with this delightful Mediterranean Veggie-Full Soup, a tantalizing blend of flavors and textures that will leave your taste buds singing! π
Total Time: 2 hours 10 minutes
Servings: 8 bowls
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 2 | Onions |
| 1 can | Whole tomatoes |
| 2 tsp | Ground turmeric |
| 1/4 tsp | Ground ginger |
| 1/4 tsp | Ground cinnamon |
| 20 sprigs | Cilantro |
| 20 sprigs | Italian parsley |
| 8 strands | Spanish saffron threads |
| 1/2 cup | Vegetable broth |
| 6 cups | Lentils |
| 1 can | Garbanzo beans |
| To taste | Salt and pepper |
| 1 | Egg |
| Cilantro leaves | |
| Lemon wedges |
Instructions:
-
Heat Oil: Begin by heating olive oil in a large soup pot over medium-high heat.
-
SautΓ© Onions: Add the onions to the pot and sautΓ©, stirring occasionally, until they turn golden brown, which should take about 4 to 5 minutes.
-
Prepare Tomato Blend: While the onions are cooking, prepare the tomato blend by combining the whole tomatoes, ground turmeric, ground ginger, ground cinnamon, cilantro, parsley, and saffron threads in a blender. Blend until smooth.
-
Add Tomato Blend: Pour the blended tomato mixture into the pot with the onions. Cover the pot and bring the mixture to a rolling boil over high heat.
-
Cook Wheat Berries: Once boiling, reduce the heat to medium and add the wheat berries and vegetable broth to the pot. Cover tightly and cook until the wheat berries are fairly tender, which should take approximately 1 to 1 1/2 hours.
-
Add Lentils and Garbanzo Beans: After the wheat berries have cooked, add the lentils and garbanzo beans (including the liquid from the can). Cover and continue cooking until the lentils are tender, about 20 to 25 minutes.
-
Season: Ten minutes before serving, lower the heat to simmer and season the soup with salt and pepper to taste.
-
Prepare Egg Mixture: Just before serving, beat the egg with lemon juice in a small bowl. Slowly add this mixture to the soup, stirring with a long wooden spoon until the egg forms delicate strands in the soup.
-
Serve: Ladle the soup into individual bowls, garnish with cilantro leaves, and serve immediately with lemon wedges and crusty bread for a complete and satisfying meal. ππ₯
Nutritional Information (per serving):
- Calories: 156.6
- Fat: 4.4g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 460.8mg
- Carbohydrates: 24.6g
- Fiber: 6.5g
- Sugar: 4.5g
- Protein: 6.3g
This Mediterranean Veggie-Full Soup is not only a feast for the senses but also a wholesome and nutritious meal that will satisfy vegetarians and omnivores alike. Enjoy the rich flavors and hearty goodness of this delightful dish! πΏπ²
