Ramadan Soup

Posted in: Uncategorized Aug 28 2009

Mauritanian Chicken and Vegetable Soup

DSC03667 

The recipe is from my daughter Habeeba, who lives in Jeddah. She makes this hearty soup during Ramadan as part of their fast breaking and is served along with dates, crepes and somosa’s. 

Ingredients

  • 2 tbsp. olive oil
  • 1/2 uncooked chicken
  • 2 onions quartered
  • 3 cloves of garlic
  • 3 potatoes cut into quarters
  • 4 carrots cut in half
  • 1 sweet potato cut in quarters
  • 3 tomatoes cut in quarters
  • 3 sprigs of green onions
  • 5 sprigs of parsley and coriander
  • 1/4 cup uncooked vermicelli
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1 cube chicken bullion
  • salt to taste
Directions
  • Heat 3 tbsp of olive oil and saute onions and garlic for 3 minutes.
  • Add tomatoes, green onion, parsley and coriander cook for 2 more minutes.
  • Add chicken carrots, potatoes and sweet potatoes cover with 1 inch of water.
  • Cover and simmer for 1 hour.
  • Remove chicken from pot, place soup in blender and blend until smooth.
  • Return to pot, add vermicelli and spices.
  • Remove chicken from bones and shred, add to the soup, stir.
  • Cook for 15 min until vermicelli is cooked.  Serves 6
DSC03658