Middle Eastern Vegetable Soup
with Chickpeas and Cilantro
|Saturated Fat Acids||1.6 g|
|Sugar added||0 g|
|Bread exchange unit||3|
Peel carrots and cut into sticks.
Rinse and dry fennel. Reserve the fronds. Cut bulb into small dice.
Peel onion, garlic and ginger root, and cut into small dice.
Heat oil in a pot. Cook onion, garlic and ginger. Add chili, star anise, cumin and allspice. While stirring, cook until the spices are fragrant.
Add carrots and fennel and cook for another 3 minutes, while stirring frequently.
Season vegetables with salt and pepper, pour in broth and bring to a boil.
Cut oranges in half and squeeze the juice into the soup. Simmer for about 10 minutes on low heat.
Meanwhile, rinse and drain chickpeas, then add to the pot and simmer for 10 minutes.
Rinse cilantro, shake dry and pluck the leaves. Season soup with salt, pepper and spices to taste. Divide soup among bowls.
Use 2 moistened teaspoons to shape cream cheese cheese into small ovals, and place on soup. Sprinkle with cilantro and serve immediately.