Tuesday, November 3, 2009

Egyptian Potato Soup



This will be dinner tonight along with a crusty baguette that my husband will pick up from the market after work. Recipe is from the 'Olive Trees and Honey' cookbook. A very simple and naturally vegan recipe that is simply prepared with potatoes, onions (or leeks), garlic, celery, water, bay leaf, turmeric, salt, pepper and lemon juice. I used red potatoes with the skin on and added a little cumin (my favorite!).

6 comments:

  1. That looks so good. I'm going to have to see if my library has that cookbook. You've made some great dishes from it.

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  2. Your soup looks awesome... and crusty baguette just makes everything better. I've only had Egyptian food once, but my goodness it was an incredible, memorable meal.

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  3. Ooh, I've never thought of potato soup with lemon before but I bet it have such a bright flavor!

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  4. That soup looks really good and it sounds so easy to make. What a perfect dinner for this kind of weather. I'll definitely add this to my "to do" list, thanks Kim!

    p.s. When you have a minute, please stop by my blog to receive blog awards

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  5. I love your blog. I also want to say that I have an eating disorder and believe it or not-reading your blog actually helps me so much in that regard. It seems like you have such a healthy relationship with food-food is tasty, nourishing, joyful-something to celebrate, nothing to be afraid of. And it also seems like you have a wonderful balance of eating for health of the body and soul (the latter of course means indulging in desserts, fried foods once in a while) It really helps me actually pick up some food, eat it and heck-maybe even enjoy it. Thanks!

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  6. Anonymous,
    I'm so glad that my blog has helped you in it's little way. I've always loved and enjoyed food and at one time in my life, I did feel guilty about it but not anymore. Especially now that I'm vegan, food has become even more wonderful and beautiful to me. I wish you all the best in your healing. Take good care,
    Kim

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