This is an easy, inexpensive and delicious soup you can have anytime for a filling and nutritious meal or snack. It’s low on calories and high in vitamins. You can purchase a blend of Syrian spice mix at most international stores. I purchase mine at Rossman’s in Brooklyn, NY – they have a plethora of Middle Eastern spice mixes that can give a ‘kick’ to any dish from meat to beans and everything in between.
3 tbsp. vegetable oil
1 medium onion
1 bag carrots
3 stalks celery with leaves (keep leaves separate)
3 cloves garlic minced
1 qt low-sodium vegetable broth (or make your own if you have the time)
3 tbsp. Syrian spice blend
1 tbsp. chopped cilantro
1 tbsp. chopped Italian flat parsley
1 tsp. sea salt
1 tsp. cracked black pepper
Instructions: dice the carrots, celery and onions. Heat a Le Creuset dutch oven over medium heat and remember: hot pan, cold oil. Wait until the pot is heated to add the oil. Add carrots and toss in oil, then add onions, and celery. Give a toss occasionally until they begin to golden and soften. Add garlic, salt, pepper and spice mix. Toss and cover pot to ‘sweat’ the vegetables for about 10 minutes. Remove lid and add stock, and herbs. Stock should cover vegetables; if not, add water until vegetables are just covered with liquid. Bring to a boil, then cover pot, reduce heat to a simmer and cook for an hour. Allow soup to rest for an hour so the flavors can settle. Blend mixture in a blender, Ninja or food processor until completely pulverized.
This soup can be refrigerated or frozen for future enjoyment!