Zaynab’s Sunday afternoon soup

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Recipe by Damaris Beems Course: Lunch, soup, DinnerCuisine: Moroccan
Servings

6

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

You look at the ingredients and think … simple. And maybe you think … not special enough… well, then you’re wrong… Because this soup is extremely delicious. You hope there will be something left for later or for the next day… and that nobody will beat you to it… Because that would be … annoying… This is the soup Zaynab once made for us on a Sunday afternoon. We always remembered it and often long for it…

Ingredients

  • 0,5 cauliflower

  • 2 red bell peppers

  • 1 can lima beans

  • 2 red onions

  • 4 cloves garlic

  • 1 can peeled tomatoes

  • 1 small can tomato puree

  • olive oil

  • 3 table spoons ras-el-hanout

  • 1 table spoon turmeric

  • opt. 1-2 broth tablets

  • 1 bouquet fresh flat leaf parsley

  • salt and pepper

Preparation

  • Make small florets of the cauliflower. Drizzle with a little olive oil and the turmeric and ras-el-hanout. Mix it well and let it stand for a while.
    Meanwhile, finely chop the red onions, the garlic and the peppers. The latter do not need to be fine, they can be cut a bit coarser.
  • Heat a large pan with olive oil and fry the onions for a while. Add the garlic. And then also the red pepper. Let it simmer for a few minutes. Then add the cauliflower and stir well. Then add enough water so that the vegetables are 4 cm under water. Bring to boil. You can also add one or two broth tablets if you like.
  • After 5 minutes add the lima beans and the peeled tomatoes. Let it simmer again for 5 minutes. Then add the tomato puree and stir well. This will also make the soup a bit thicker.
  • Finely chop the flat-leaf parsley and add it to the soup and season with salt and pepper.

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