Middle Eastern soup

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spice bazaar

You will need:

2-3 large onions, chopped
500 g Grass-fed beef shin or short rib (optional)
500 g fresh or 450 g tinned chopped tomatoes
1 tin tomato paste
6 courgettes, chopped
2 carrots, chopped
1 1/2 litres of beef or vegetable stock
1 tbsp coriander seed powder
1 tbsp cumin powder
1 tbsp sumac powder
2 tsp smoked paprika (optional)
500 g cooked chickpeas, or 450 g tinned chickpeas, drained
1/2 cup mung beans
1/2 cup quinoa
1 cup red lentils
Salt, black pepper and garlic to taste


  1. Sautée the onions in coconut oil and set aside.
  2. Lightly brown the meat in a bit more coconut oil.
  3. Add the stock, onions, and all the remaining ingredients except the chickpeas.
  4. Cook until the meat is tender and the fragrant aromas fill the kitchen (this recipe is suitable for pressure cooking).
  5. Once cooked, add the chickpeas and heat through.
  6. Adjust seasoning (if needed), and add more water or stock if too thick for your liking.


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