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Sunday, June 3, 2012

Berber Casbah Vegetable Soup

Blew. My. Mind.
I found this recipe in a Mediterranian "fancy" cookbook.  When I saw glass noodles as an ingredient, I was curious to see what they would be like in a non-asian recipe.  When Eric said he wanted steak and fries, I jumped on the occasion to make this for myself, completely forgetting that THIS IS NOT SOUP WEATHER and sweating balls while I ate it.  Still, very worth it, and healthy too.
Serves approx 3 as a meal
1 large zucchini, julienned
1 large carrot, julienned
1 onion, diced
2 large cloves garlic, minced
handful cherry tomatoes, halved (or 2 chopped tomatoes)
1/2 bunch cilantro, chopped
1/2 bunch parsley, chopped
2 Tbsp EVOO
1 tsp turmeric (excellent antioxydant)
2 oz Glass noodles (low carb, high protein) about 1/2 a "nest"
2 cups water (or more)
1 chicken bouillon cube
fresh ground pepper
red pepper flakes
This seems like a lot of ingredients, but I got this done in 35 minutes AND busted out sautéed mushroom steak and home fries at the same time, so it's really not that bad.
1.  In a large saucepan, sweat the onion in the EVOO.
2.  Add the garlic, carrots and zucchini and stir around 5 minutes.
3.  Cut up the thread noodles, add them and stir around.
4.  Add the cube and fill the pan with the water.
5.  Add the parsley and turmeric.  Put on low and simmer for about 15 minutes.
6.  Add the tomatoes, pepper, and cilantro and stir to warm.

Serve in bowls with red pepper flakes as a 1st course or as a meal.
Jump in pool or take cold shower, because it's June and you juste ate soup.

The original recipe calls for julienned potatoes at the beginning and couscous,  butter, and saffron instead of turmeric added at the end, but I was going for the low cost light version.
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