This is a light, simple Mideastern soup with Iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. A great way to use up leftover grains and legumes! The recipe has been adapted from Faye Levy's "Feast From The Mideast".
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz) in your home. Then, follow these steps below to serve Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz) for your family or friends.
3 olive oil
3 garlic cloves
1/4 diced tomatoes
1 1/2 hot red pepper flakes
2 vegetable broth
1/4, NA lemon juice
If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz) in your home by yourself.
Heat 2 tablespoons oil in a saucepan.
Add garlic and cook over low heat about 30 seconds.
Add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
Add lemon juice and sugar.
Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
Serve with pita bread and hummus.
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