Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cooked chickpeas
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the carrots, potatoes, zucchini, and yellow squash. Simmer for 20-25 minutes, or until the vegetables are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Add the cooked chickpeas and cilantro. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 32g
Protein: 7g
Fiber: 8g
Sodium: 900mg
Substitutions for ingredients:
- You can use any type of canned tomatoes instead of diced tomatoes.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can use any type of beans instead of chickpeas.
- You can substitute fresh parsley or mint for cilantro.
Variations:
- Add cooked chicken or beef for a non-vegetarian version.
- Add a dollop of plain yogurt or sour cream on top for added creaminess.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and tricks:
- To save time, chop all the vegetables ahead of time.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
- Adjust the spices to your liking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Plain yogurt or sour cream
- Squeeze of lemon juice
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chorba is a traditional soup from North Africa and the Middle East. It is typically made with meat, vegetables, and spices.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main course with a side salad or bread.
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Region: Turkish