Fresh Fruit Soup
By: zita13@ymail.com
Published: Wednesday, July 21, 2010 - 10:19am

Ingredients




1 cup chickpeas, soak overnight or for at least 6- 8 hours, drain and rinse
1 cup pinto beans, soak overnight
2 peaches, peeled, cut in chunks
2 plums, peeled, cut in chunks
2 nectarines, cut in chunks
4 apricots, cut in chunks
1 bunch of parsley, chopped (1 cup packed)
1 bunch of scallions, chopped (1 cup packed)
1 medium onion, thinly sliced
2 garlic cloves, minced
Salt and pepper
A pinch of red pepper flakes
A dash of crushed cardamom
 teaspoon turmeric
1 cup of thin soup noodles
Olive oil
Water
2 tablespoons freshly squeezed lemon/lime juice

Preparation

1 After beans have been soaked place them into a large pot, add 6 cups of water covering the beans. Bring to a boil, reduce heat to medium, cover and cook for 50 minutes. 2 Add the chopped vegetables, stir. 3 In a small skillet, heat 2 tablespoons of olive oil and saute onions until golden brown. Add turmeric, stir well, add the minced garlic, cardamom and red pepper flakes and saute for 3-5 minutes. 4 Add the content of the skillet (onion, garlic and the spices) to the pot and continue cooking for another 10-15 minutes. Add noodles and more water if needed. 5 Add the fruits to the soup and simmer on the lowest heat setting for another 20-30 minutes, allowing the fruits to cook and the flavors to blend without boiling so that the fruits hold their shapes and don't become too mushy. 6 Taste and adjust the seasoning and add lemon juice to taste. 7 Serve warm with bread.

About


Persian Warm Fresh Fruit Soup.