Garlic, mint and vermicelli soup

Name: Garlic, mint and vermicelli soup
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 3 tbsp plain flour, mixed with a little water to form a paste; 6–8 garlic cloves, chopped; pinch of salt; 1 tsp ground black pepper; pinch of saffron, crumbled; 2 tsp dried thyme; 2 heaped tbsp wild dried peppermint; 6 tbsp vermicelli; 6 tbsp olive oil; 1 litre (1¾ pints) water

Tadeffi

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

A fortifying, warming soup that is served in winter to heat up the body, and traditionally given to women immediately after childbirth, following the consumption of raw eggs. The flavour is gentle, yet intriguing.

Ingredients

1 litre (1¾ pints) water
6 tbsp olive oil
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Africa
Morocco
Fez
Winter
North Africa
Mediterranean
Soup
Vegan

Method

Heat the water in a saucepan over a medium heat and add the olive oil, peppermint, thyme, saffron, salt, pepper and garlic. Bring to boil, reduce the heat and simmer for 15 minutes.
Add the flour paste and vermicelli and simmer, covered, for a further 45 minutes.