Mediterranean Veggie-Full Soup Recipe

Name: Mediterranean Veggie-Full Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 onions, sliced; 1 (28 ounce) can whole tomatoes; 2 teaspoons ground turmeric; ¼ teaspoon ground ginger; ¼ teaspoon ground cinnamon; 20 sprigs cilantro; 20 sprigs Italian parsley; 8 Spanish saffron threads, lightly toasted; ½ cup wheat berries; 6 cups vegetable broth; 1 cup lentils, rinsed and picked over; 1 (15 ounce) can garbanzo beans; 1 teaspoon salt; fresh ground pepper; 1 egg, lightly beaten (optional); 2 lemons, juice of (optional); cilantro leaf; lemon wedge; crusty bread

Servings: persons

2 tablespoons olive oil
2 onions, sliced
1 (28 ounce) can whole tomatoes
2 teaspoons ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
20 sprigs cilantro
20 sprigs Italian parsley
8 Spanish saffron threads, lightly toasted
½ cup wheat berries
6 cups vegetable broth
1 cup lentils, rinsed and picked over
1 (15 ounce) can garbanzo beans
1 teaspoon salt
fresh ground pepper
1 egg, lightly beaten (optional)
2 lemons, juice of (optional)
cilantro leaf
lemon wedge
crusty bread

1
Heat oil in large soup pot over medium-high heat.
2
Fry onions, stirring occasionally, until golden, 4 to 5 minutes.
3
Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender.
4
Add to onions, cover and bring to rolling boil over high heat.
5
Lower heat to medium, add wheat berries and broth and cover tightly.
6
Cook until wheat berries are fairly tender, 1 to 1 1/2 hours.
7
Add lentils and garbanzo beans with liquid.
8
Cover and cook until lentils are tender, 20 to 25 minutes.
9
Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste.
10
Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands.
11
Ladle soup into individual soup bowls.
12
Top with cilantro and serve immediately with lemon wedges and crusty bread.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 onions, sliced, 1 (28 ounce) can whole tomatoes, 2 teaspoons ground turmeric, and more.

Yes, Mediterranean Veggie-Full Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Veggie-Full Soup

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