Spinach and 11 Vegetables Soup Recipe

Photo: Spinach and 11 Vegetables Soup Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spinach and 11 Vegetables Soup Recipe. Enjoy the Arabic Cuisine and  learn how to make Spinach and 11 Vegetables Soup.

Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients

½ tablespoon butter

3 cloves garlic, cut into thin slices

1 medium tomato or 150 g, peeled and chopped

1 sachet MAGGI® 11 Vegetables Soup

¾ cup frozen spinach or 100 g, thawed and chopped

4½ cups water or 1125 ml

Preparation

Melt butter in a saucepan, add and cook garlic over medium heat for 2 minutes.

Add tomato, MAGGI® 11 Vegetables Soup , spinach and water. Bring to boil and simmer over low heat for 10 minutes.

Season with black pepper and serve.

Nutritional Information:

Energy :     57.00 Kcal
Protein :     1.90 g
Carbohydrate :     9.60 g
Fats :     1.60 g

From Nestle Family
 
More Arabic Food Recipes:  

Harira: Moroccan Chickpea Stew with Chicken and Lentils
Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 
Lebanese Lentil Soup
Baba ghanoush

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How to cook Minestrone Soup

Recipe for Minestrone Soup. Minestrone Soup with pasta, sliced chicken and vegetables recipe.

Ingredients for Minestrone Soup:

• 6 medium size potatoes, 300g
• 1 can stewed tomatoes, 300g
• 100-200g short macaroni
• 75g  boneless chicken thigh, sliced
• 2-3 tbsp butter
• 3 small zucchini, 
• 2 stalks celery
• 4 tbsp grated parmesan 
• 1 onion, chooped
• 1 large sweet pepper, cut into pieces
• Basil, parsley
• 1 clove garlic
• 1 chicken or vegetable stock cube
• Salt, black pepper to taste
• About 1 1/2 litres water

Method:

1. Cook chopped onion, crushed garlic, chicken, basil and parsley in butter until tender.
2. Add the tomatoes and other ingredients, cut into small pieces, except the macaroni and the sweet pepper.
3. Cook, covered, until almost done, then add the macaroni and the sweet pepper.

Image - ric_w 
Image is for illustration purposes only

Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

Photo: Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe. Enjoy the Arabic Cuisine and  learn how to make Harira: Moroccan Chickpea Stew with Chicken and Lentils. 

Total Time:10 hr 25 min
Prep 20 min
Inactive 8 hr 0 min
Cook 2 hr 5 min

Yield: 10 to 12 servings
Level: Easy

Harira is traditionally served each night of Ramadan to break the fast.

Ingredients

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Directions

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.

Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live Episode: A Taste of Morocco

More Arabic Food Recipes:  

Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 
Lebanese Lentil Soup
Baba ghanoush
Labne 

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Cream of Mushroom Soup Recipe - How to Make Cream of Mushroom Soup

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Cream of Mushroom Soup Recipe. Enjoy Soup recipes and  learn how to make Cream of Mushroom Soup.  

Ingredients

Mushrooms
Butter
Onions, chopped
All purpose flour
Chicken or meat stock
Salt
White pepper
Cream
Vita cheese for garnish

Method

Clean mushrooms by either blotting with paper towel or using small brush. Mushrooms should not be washed with water as they will darken. Chop into large pieces.

Melt the butter in a sauce pan and place on the stove over a medium heat; add the onion and sauté slightly, then add the mushrooms and stir until soft.

Set aside a small portion of the mushroom mixture to use later as a garnish.

Add flour to the remaining mushroom mixture; stir until thoroughly mixed. Season with salt and pepper to taste. Add the stock; stirring continuously.

Place over a medium heat, and cover the pan tightly until the mushroom mixture is well cooked.

Place the mushroom and onion mixture in a blender and blend thickened.

Add cream before serving. Garnish with the saved mushroom mixture and pieces of vita cheese.

Chef Osama
 
More Arabic Food Recipes:  

Lentil Soup with Spinach and Wheat

Herbs and Grains  

Lebanese Lentil Soup

Baba ghanoush 

Labne

Labneh Recipe 

Save and share Cream of Mushroom Soup recipe 

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Lentil Soup with Spinach and Wheat Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lentil Soup with Spinach and Wheat Recipe. Enjoy Soup recipes and  learn how to make Lentil Soup with Spinach and Wheat. 

Ingredients

4 cup tomato juice
2 cup chicken stock
¼ kilo Spinach leaves
½ cup lentil (red, green or jubbah)
½ cup wheat
2 cloves garlic, diced
Lemon juice
Salt and pepper

Method

• Put all the ingredients except the last three items over medium heat until simmering.
• Reduce the heat; leave it for 30-40 min until totally cooked with stirring for time to time.
• Add garlic while stirring and season it.
• Sprinkling with lemon juice when serving.

Chef Osama 

More Arabic Food Recipes:  

 

Herbs and Grains  

Lebanese Lentil Soup

Baba ghanoush 

Labne

Labneh Recipe
Fried Meat Sambousek  

Save and share Lentil Soup with Spinach and Wheat Recipe

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Herbs and Grains Soup - How to Make Herbs and Grains Soup

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Herbs and Grains Soup Recipe. Enjoy Soup recipes and  learn how to make Herbs and Grains Soup.

Ingredients

½ Kilo ground meat
1 Tbsp lemon zest
2 Tbsps chopped dill
Salt & pepper
2 Tbsps olive oil
1 onion, chopped
1 tsp garlic, finely chopped
½ cup soaked yellow lentil
½ cup soaked Egyptian rice
2 cup stock
1 Tbsp chopped mint
1 Tbsp chopped basil
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 Tbsp chopped spinach
1 tsp saffron
½ cup yogurt
2 Tbsp flour
1 Tbsp lemon juice

Method

• Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.
• Put meatballs in the oven pan. Leave in the oven until totally cooked.
• Heat oil in a pan then add onion and garlic then lentil and rice and stir.
• Add stock to the mixture until boiling then reduce the heat and simmer until cooked.
• Add the meatballs and the herbs. Leave until simmering.
• Mix yogurt with flour, stir.
• Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.
• Serve hot with lemon juice.

More Arabic Food Recipes:  

 

Lebanese Lentil Soup

Baba ghanoush 

Labne

Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus 

Save and share Herbs and Grains Soup recipe 

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Lebanese Lentil Soup Recipe - Recipe for lebanese Lentil Soup

Easy & delicious recipe for Lebanese lentil soup. Lean how to make best Lebanese recipes. This vegetarian recipe contains lentils water salt, extra-virgin olive oil, red onions finely chopped, ground black pepper, uncooked orzo acini pepe pasta, Fresh lemon juice, Chopped cilantro or parsley, and Lemon wedges.

Ingredients

• 2 cups lentils
• 12 cups water
• 1 tablespoon salt, or to taste
• 1/4 cup extra-virgin olive oil
• 2 medium red onions, finely chopped
• 1/2 teaspoon ground black pepper
• 1/4 cup uncooked orzo or acini pepe pasta
• 3 tablespoons Fresh lemon juice
• 1/4 cup Chopped cilantro or parsley
• Lemon wedges

How to make Lebanese lentil soup

1. Combine lentils, water and salt in a 5 to 6 quart pot. Bring to a boil and skim off any scum that rises to the surface. Then lower heat, cover and simmer gently about 20 minutes while you cook the onions.
2. Heat olive oil in a large frying pan over medium-high heat. Add onions and cook, stirring often, until they turn a very dark brown color, about 20 minutes. Stir constantly during last 5 to 10 minutes of cooking to prevent burning. (It may be necessary to reduce heat to medium.)
3. When onions are well browned, add 1 cup simmering lentil water to the pan with the onions. Stand back; the water will sizzle and steam. Continue cooking, stirring every now and then, until the water has almost totally evaporated, about 5 minutes.
4. Scrape onion mixture into the pot with the lentils. Stir in the pepper. Cover and simmer 10 more minutes. Add pasta, cover and simmer until just tender and the lentils are completely cooked, about 15 minutes. Remove soup from heat, cool and refrigerate 4 to 6 hours, then reheat before serving. (It needs to stand in order to thicken. The soup can be made a day or two ahead, refrigerated and reheated.)
5. To serve, reheat soup and ladle into bowls. Stir 1/2 tablespoon lemon juice into each bowl and finish each with a sprinkle of cilantro or parsley. (Or stir all of lemon juice and herbs into pot of soup.) Serve lemon wedges alongside.

Lebanese Lentil Soup Recipe: Serves 6 persons

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