Levantine cuisine · Soups & Stews

Shorbat Khodra

Clear vegetable soup with carrots, zucchini, potatoes and tomatoes, mellowed with olive oil and parsley.

Ingredients · for 4 servings

• 3 carrots
• 1 zucchini
• 2 potatoes
• 3 tomatoes
• 1 onion
• 2 cloves garlic
• 1.5 l vegetable broth
• 1/2 bunch flat-leaf parsley
• 1 lemon
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Peel carrots and potatoes and cut into 1 cm cubes, dice the zucchini the same way, peel and roughly chop the tomatoes; finely chop the onion and garlic.
2. Heat olive oil in a large pot and sauté the onion with the garlic over medium heat for 4–5 min. until translucent.
3. Add the carrots and potatoes, sauté for 3 min., then stir in the tomatoes and reduce for 5 min. until they break down.
4. Pour in the hot broth, season with salt and pepper and simmer uncovered over low heat for 20 min. — the broth should stay clear, so avoid a rolling boil.
5. Add the zucchini cubes and cook for another 6–8 min. until all the vegetables are tender but still hold their shape.
6. Season with the juice of half a lemon, sprinkle with chopped parsley and serve hot with flatbread.