North American Potato Soup

[Guest guest]

North African Potato Soup

Source: 3ABN

 

1/4 c. cold-pressed extra virgin olive oil or 1/4 c. water

2 c. coarsely chopped yellow onion

2 c. chopped red, green or golden sweet pepper

1 Tbsp. ground cumin

2 tsp. ground coriander

1/2 head garlic, peeled and coarsely chopped

2 lbs. potatoes, peeled and sliced

1 28-oz. can crushed Italian plum tomatoes, including juice

1 quart vegetarian chicken stock

1 Tbsp. freshly grated lemon zest

2 Tbsp. freshly squeezed lemon juice

salt to taste

3 Tbsp. chopped fresh mint or cilantro

fresh lemon zest for garnish

 

1. In a stock pot, heat the oil or water over medium heat. Add the onion and

sauté until soft, about 5 minutes.

 

2. Add the sweet pepper, cumin and coriander and sauté about 5 minutes.

 

3. Stir in the garlic, reduce the heat to medium low, and cook, stirring

occasionally, until the onion is almost caramelized, about 35 minutes.

 

4. Add potato slices, tomatoes, stock, lemon zest and juice. Bring to a

boil over medium-high heat. Cover, reduce heat to low, and simmer until the

potatoes are tender, about 30 minutes. Stir in salt.

 

5. Garnish and serve hot with favorite bread or muffins.