Magdanose soup
4 servings
35 minutes
Parsley soup is a vibrant reflection of traditional Arab cuisine, where herbs play a key role in flavor enhancement. Historically, parsley has been a valued ingredient due to its fresh, spicy notes and richness in vitamins. This soup has an amazing balance of lightness and richness: aromatic greens combine with the gentle sweetness of carrots and the depth of spices. Lime adds a refreshing tanginess that enhances the flavor and makes it particularly harmonious. The dish is perfect for both a light lunch and a warming dinner. It can be served with crispy bread or pita to complement the soup's soft texture. Such a dish is not only nutritious but also evokes the sunny landscapes of the East, where fresh herbs and spices enliven every meal.
1
Soak all the parsley in cold water to wash it well. Both the leaves and stems of the parsley are needed for the soup, and they should be added separately.
- Parsley: 3 bunchs
2
Chop 1 onion coarsely and add it to boiling water (1–1.5 liters). Cook the soup over medium heat.
- Onion: 2 pieces
3
Chop the second onion finely and sauté it with water in a pan over medium heat. Add a little water as needed until the onion becomes very soft, almost dissolved.
- Onion: 2 pieces
4
Chop the potatoes and add them to the pot with onions. Next, add the coarsely chopped carrots.
- Potato: 2 pieces
- Carrot: 1 piece
5
Now finely chop the parsley stems, dice the tomatoes and garlic. Add to the pot.
- Parsley: 3 bunchs
- Tomatoes: 2 pieces
- Garlic: 6 cloves
6
Add cumin, coriander, and a little thyme to taste.
- Cumin seeds (jeera): pinch
- Coriander seeds: to taste
- Dried thyme leaves: 3 g
7
Add 1-2 tablespoons of flour to the onion simmering in the pan and mix until almost homogeneous. Pour the resulting 'paste' into the cooking soup.
- Wheat flour: 1 tablespoon
8
Chop the parsley leaves and add them to the soup.
- Parsley: 3 bunchs
9
Next, add lime juice and salt the soup to taste. Bring to a boil and you can turn it off.
- Lime: 1 piece
- Salt: to taste