Soup recipes - Cuban Chick Pea and Potato Soup

3 tbsp. olive oil
2 onions, peeled and chopped
4 stalks celery, chopped
4 cloves garlic, chopped
2 red bell peppers, diced
2 tsp. cumin, ground
2 tsp. fennel, ground
1/2 tsp. dried thyme
1 tsp. paprika
2 tsp. sea salt
1 tsp. black pepper, ground
1 pinch cayenne pepper
8 cups Vegetable Stock (see p. 20)
6 medium-sized white potatoes, peeled and chopped
4 cups cooked chick peas
1 tbsp. lemon juice
1 tbsp. fresh parsley, chopped

1. Heat olive oil over medium heat in a soup pot. Add onions, celery and garlic. Sauté until soft.
2. Add red peppers, cumin, fennel, thyme, paprika, sea salt, black pepper and cayenne.
3. Stir and sauté for a few seconds.
4. Add stock and potatoes. Bring to a boil; then reduce to a simmer and cook until potatoes are soft.
5. Add chick peas and lemon juice.
6. Bring back to a boil and then remove from heat.
7. Add parsley and stir.
Serves 6


Recipes Planner   © 2008. Template Recipes by Emporium Digital