Chunky Vegetable Soup

Name: Chunky Vegetable Soup (Shourbet Khoudra)
Yield: Serves 6–8
Cuisine: Lebanon
Ingredients: large chunk Parmesan cheese, cut into small pieces (quantity is optional; I usually use a lot because, when it melts, the cheese gives this soup a great, rich taste); salt and pepper to taste; 1 celery heart, chopped; 1 tin whole peeled tomatoes, chopped; 2 potatoes, diced; 3 carrots, diced; 3 cloves garlic, sliced; 2 courgettes, diced; 1 aubergine, peeled and diced; ⅔ head of cabbage, sliced thinly; 1 cup green beans, topped, tailed, and chopped; 4 cups vegetable stock (home-made is preferable); 2 tablespoons vegetable oil

Shourbet Khoudra

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

Although I’ve provided a list, you can add or eliminate any vegetables you like in this wonderful soup. Both mushrooms and sweet potatoes make nice additions.

Ingredients

2 tablespoons vegetable oil
4 cups vegetable stock (home-made is preferable)
1

Asia
Lebanon
Gluten-free
Vegetarian
Soup
Mediterranean

Method

Heat the oil in a large pot over medium fire. Add garlic, and saute until the onions are transparent.

Add the vegetable stock and vegetables. Cover the pot and bring to the boil.

Reduce the heat to medium and continue simmering until the vegetables are cooked, approximately 25 minutes.

Add the Parmesan, and salt and pepper to taste, and stir well.