Atlas Mountain Soup
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Ingredients3 h servings 405 cals
Original recipe yields 4 servings
- Soak the apricots in water for 2 hours or more until soft; drain.
- Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
- Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
Per Serving: 405 calories; 23.1 g fat; 31.3 g carbohydrates; 22.6 g protein; 76 mg cholesterol; 110 mg sodium. Full nutrition
ReviewsRead all reviews 2
I followed this recipe quite closely, and it was a gently-spiced, rustic, lemony soup. I used sweet paprika, and I think I'll try hot paprika next time.