Ingredients
- 3 potatoes, cut into medium cubes
- 4 celery branches, chopped into half moons
- 2 carrots, peeled and sliced into rounds
- 1 clove garlic, minced
- 5 cups water
- 8–10 small limes, juiced
- ½ cup parsley, chopped
- ¼ cup fresh mint, chopped
- 2 Tbsp dried mint
- 1 Tbsp vegetable consomme powder
- 15 pieces of small rice kibbe (known as kibbe hamda)
- salt
Instructions
- In a large pot, sauté the potato, celery and carrot. While it’s cooking, in a big bowl, mix the lime juice, garlic, herbs and consomme. Add 4-5 cups of water and season with salt to taste.
- Add this mixture to the pot with vegetables and let it simmer for a couple of hours, covered, so it does not reduce.
- Half an hour before serving, add the kibbe and let simmer.
- Serve with white rice with vermicelli noodles (arroz con fideo).
Notes
If you make the soup a day in advance (Steps 1-2), once you reheat it, the flavors will be deeper.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Sephardi