in Africa, Egypt, Soup Recipes

Egyptian potato soup

updated

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Ingredients for 6 servings:

  • 500 g potatoes
  • 1 onion(s)
  • 1 garlic clove(s)
  • 3 bell peppers
  • 300 g chickpeas, cooked
  • 1 zucchini
  • 1 tbsp oil
  • some curry powder
  • salt and pepper
  • 1 pinch of cumin
  • 2 liters of vegetable broth
  • some lemon juice or yogurt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Clean the vegetables and cut them into small pieces. Finely chop the onions and garlic and sauté them in oil. Add the curry and potatoes to the pan with the onions, pour in the broth, and simmer for about 20 minutes. Add the bell peppers, zucchini, and chickpeas and cook for another 10 minutes. Season to taste with a little lemon juice or 1 tablespoon of yogurt per plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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