Gazpacho - Gazpacho Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about Gazpacho. Learn how to make Gazpacho!

Nothing says summer better than a bowl of chilled gazpacho.

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Moroccan chicken, carrot and chickpea soup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken, carrot and chickpea soup Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan chicken, carrot and chickpea soup.

Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

Ingredients (serves 6)

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Notes
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2. Refrigerate overnight. Skim fat from surface. Continue recipe.
 
Source
Super Food Ideas - July 2010, Page 40
Recipe by Kirrily La Rosa

More Soup Recipes...

World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup
Lebanese Lentil Soup
Middle Eastern-style lentil & spinach soup 

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Potato & onion soup with sour cream recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Potato & onion soup with sour cream  Recipe. Enjoy Christmas recipes collection and learn how to make Potato & onion soup with sour cream.

Warm up your festive affair with this easy creamy soup that can be whipped up the night before "Christmas".

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 8)

20g butter
1 tbs olive oil
4 large brown onions, halved, thinly sliced
500g Sebago potatoes, peeled, chopped (see note)
750ml (3 cups) chicken stock
250ml (1 cup) milk
125g (1/2 cup) sour cream
1 x 50g btl salmon caviar
Fresh dill sprigs, to serve

Method

1. Heat the butter and oil in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured.

2. Add potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 15 minutes or until potato is very soft. Uncover. Set aside to cool slightly.

3. Use a stick blender to blend until smooth. Alternatively, transfer half the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture.

4. Stir in the milk. Place the soup over medium heat and stir until heated through.

5. Ladle the soup among serving bowls. Top with a dollop of sour cream, a teaspoonful of caviar and dill to serve.

Notes
If Sebago potatoes are unavailable, use Golden Delight potatoes.

Make it ahead: Either freeze ahead (see below) or prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. Ten minutes before serving, reheat the soup, then continue from step 4.

Freezing tip: Cool at the end of step 3. Freeze in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat as above.

Source
Good Taste - July 2009, Page 86
Recipe by Tracy Rutherford

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Carrot Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Carrot Soup Recipe. Enjoy tasty Christmas soup and learn how to make wonderful Carrot Soup. Merry Christmas & happy new year.

Semi-sweet carrot soup with sour cream and dill. 

Ingredients

900 grams Carrots, peeled and chopped
2 cups of Vegetable Stock
1 teaspoon Orange Juice
1 tablespoon fresh dill, snipped
Salt and ground White Pepper
2 to 4 tablespoons Sour Cream
Fresh Dill to garnish

Directions

Steam carrots, covered for 15 to 20 minutes or until very tender. Cool slightly; transfer carrots to a blender. Add orange juice, 1 tablespoon dill, salt, and white pepper. Cover and blend until mixture is smooth.

Add stock, 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 hours.

To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half way. Carefully spoon cold soup on top. Garnish with fresh dill. Serve at once. 

Nutritional Information

Nutritional facts per serving: 
Calories: 42, total fat: 1g, saturated fat: 1g, cholesterol: 3mg, sodium: 125mg, carbohydrate: 8g, fiber: 2g, protein: 1g, vitamin A: 0%, vitamin C: 9%, calcium: 2%, iron: 2% 

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Moroccan Spiced Chickpea Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Spiced Chickpea Soup Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan Spiced Chickpea Soup. Enjoy the Moroccan cuisine.


Cook Time: 1 hr 0 min
Level: Easy
Yield: 6 servings

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Recipe courtesy Dave Lieberman

Moroccan Chickpea and Lentil Soup ٌRecipe - Moroccan-Spiced Carrot Soup - Moroccan Vegetable Soup (Chorba)

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Middle Eastern-style lentil & spinach soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes & Middle Eastern food recipes) invites you to try Middle Eastern-style lentil & spinach soup recipe. Enjoy tasty Middle Eastern food and learn how to make Middle Eastern-style lentil & spinach soup.

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 large brown onion, coarsely chopped
2L (8 cups) water
1 large Massel vegetable stock cube
325g (1 1/2 cups) red split lentils
1 bunch English spinach, ends trimmed, washed, finely shredded
1 tbs garam masala
3 tsp ground cumin
Lebanese bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.

2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

3. Ladle the soup among serving bowls and serve with Lebanese bread.

Notes

To freeze ahead
Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months.

To thaw, place overnight in the fridge.

To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.

Source
Good Taste - June 2007, Page 21
Recipe by Michelle Southan

Lebanese Lentil Soup - Lentil Soup - Moroccan Chickpea and Lentil Soup

Save and shareMiddle Eastern-style lentil & spinach soup recipe

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Lebanese Lentil Soup - Lebanese Lentil Soup Recipe

Amazing and healthy recipe for Lebanese lentil soup. If you like lentil and Lebanese cooking, this recipe is for you. It contains onions, garlic, spinach, cinnamon...it's yummy.

Ingredients - Serves 8 -10

1 bunch fresh cilantro, stems removed
12 cloves garlic
olive oil
2 1/2 teaspoons salt, divided
2 large onions, chopped fine
1 lb lentils, washed and drained
1 1/2 teaspoons cinnamon
12 cups water
1 (10 ounce) box frozen spinach
2 medium potatoes, cubed
6 tablespoons lemon juice

Preparation

1. Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.
2. Process until mixture forms a paste.
3. Set aside.
4. Sauté onions in 1/4 cup of olive oil until light brown.
5. Add lentils and mix.
6. Cook on medium heat for a few minutes.
7. Add cinnamon and water.
8. Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
9. Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
10. and cook, uncovered, on low heat until lentils are creamy.
11. Add lemon juice and continue cooking, uncovered, for 10 minutes.
12. (Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.

More lentil Soup Recipes

Lebanese Lentil Soup

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