Shorbat al Khodra

A bright, restorative Lebanese vegetable soup lifted with fresh lemon and coriander — hearty enough for a meal, light enough to serve at any table, and endlessly variable by season.

Ingredients

• 2 medium Zucchini
• 2 medium Potato
• 2 medium Carrot
• 3 stalks Celery stalks
• 400 g (1 can) Canned tomatoes
• 1 large Yellow onion
• 4 cloves Garlic cloves
• 1 large bunch Fresh coriander
• 4 tbsp Olive oil
• 1 tsp Cumin
• ½ tsp Turmeric
• 1½ tsp Salt
• 3 tbsp Lemon juice
• 1.5 litres Vegetable stock or water

Method

1. Heat olive oil in a large pot. Sauté diced onion until softened, 5 minutes.
2. Add minced garlic and cumin. Cook 1 minute.
3. Add all the diced vegetables: potato, carrot, zucchini, and celery. Stir to coat with oil.
4. Add canned tomatoes, stock, turmeric, and salt. Bring to a boil.
5. Reduce to a simmer and cook 30 minutes until all vegetables are tender.
6. Chop half the coriander stems finely — add to the pot in the last 5 minutes.
7. Remove from heat. Stir in lemon juice and the remaining fresh coriander leaves.
8. Taste for seasoning and serve hot with bread.

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