John Myers
Cooking: Mediterranean Vegetable Soup
The perfect cooking: mediterranean vegetable soup recipe with a picture and simple step-by-step instructions.
- 1 Fresh onion
- 2 Red pointed peppers
- 3 Pointed peppers green
- 500 g Waxy potatoes
- 1 Eggplant fresh
- 0,5 Can Chopped tomatoes
- 150 g Chickpeas canned
- 1 tbsp Tomato paste
- 3 tbsp Pepper sauce
- 1,5 liter Vegetable broth
- 1 tsp Arabic orange spice
- Crushed red pepper
- Salt
- Oil
- Peel the onion and chop or cut into small pieces. Wash the aubergine (peel if desired), quarter lengthways and cut into small pieces. Peel the potatoes and cut into cubes. Peel the pointed peppers, remove the seeds and membranes and also cut into small pieces. Drain the chickpeas.
- Heat the oil in a saucepan and sauté the onions in it. Then add peppers and potatoes. Stir in tomato paste, paprika sauce and spices.
- Pour the vegetable stock and bring to the boil.
- Then add the aubergines and tomatoes, after about 15 minutes the chickpeas.
- Let simmer for another 25-30 minutes at low temperature.
- Arab. ORANGE SPICE consists of: coriander, pepper, mustard seeds, cumin, paprika, fennel, ginger, orange blossom, chilli, cinnamon
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