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Lebanese Vegetable Soup

Serves 4 to 6 Soup vegetarian, Soups

Lebanese Vegetable Soup

Lebanese Vegetable Soup is a staple of home kitchens, a reflection of everyday life where simplicity and flavor meet in comforting harmony. This dish isn't reserved for special occasions; it's the kind of soup that fills bowls on a quiet evening, a familiar presence at the family dinner table. Its roots are modest, yet it holds a place of honor among everyday meals, capturing the essence of Lebanese home cooking with every simmer.

Expect a medley of vegetables brought together by a warm, savory broth, enhanced by the richness of olive oil and the subtle depth of a well-judged seasoning. The soup should be hearty yet light, each spoonful offering a rustic blend of flavors that speak to the generosity of Lebanese hospitality. There's no ceremony in its serving; just ladle it into bowls and enjoy its comforting embrace.

Ingredients

  • 400 gmixed vegetables — carrot celery potato
  • 1onion
  • 1.5 Lvegetable broth
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. Heat 2 tbsp of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 to 7 minutes. Ensure the onion does not brown, as this can alter the soup's flavor profile.
  2. Prepare 400 g of mixed vegetables by cutting them into uniform bite-sized pieces. This ensures even cooking. Add the vegetables to the pot with the softened onions. Stir them gently to coat with the oil and onion mixture, allowing them to begin releasing their natural flavors.
  3. Pour in 1.5 L of vegetable broth, stirring to combine the ingredients. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a low simmer. This allows the flavors to meld without overcooking the vegetables.
  4. Continue simmering until the vegetables reach your desired tenderness. Check the texture by piercing a piece with a fork; it should be tender but not mushy, retaining a slight firmness.
  5. Taste the soup and season with fine sea salt and black pepper to your preference. Adjust gradually, tasting as you go to ensure a balanced flavor. If desired, finish the soup with a drizzle of olive oil for added richness before serving.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

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