LEBANESE VEGETABLE SOUP
Steps:
- In a Dutch oven, sauté the onion in the olive oil for about 5 minutes. Stir in the carrots, cover. Stir again after 3 minutes. Add red pepper, coriander, and garlic. Cover and cook for a few more minutes. Add the potatoes, salt and 2 cups of stock.
- Cover the pot and bring ht soup to a boil. Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them! Gently stir in the tomatoes, k artichoke hearts and chick peas. Salt to taste. Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
- Add the remaining 2 to 3 cups of stock or even more if a brothier soup is desired. Heat gently.
- Sprinkle each serving with parsley and garnish with a lemon wedge.
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