Algerian vegetable soup

Algerian vegetable soup

Boketof

By
From
Hazana
Serves
4-5
Photographer
Mowie Kay

This soup is often served for the festival of Tisha Be-Av which is always celebrated with a dairy-free meal. Sometimes boketof is made with fresh or dried beans instead of potatoes.

Ingredients

Quantity Ingredient
4 tablespoons extra virgin olive oil
2 medium onions, chopped
2 garlic cloves, finely chopped
3 courgettes, trimmed and cut into small dice
250g potatoes, peeled and cut into small dice
2 ripe tomatoes, peeled and chopped
1 bay leaf
1-2 teaspoons Sabbath artichoke salad with fennel and harissa, harissa only, to taste
1 teaspoon paprika
1/2 teaspoon ground coriander
1.25 litres hot water
1 tablespoon concentrated tomato puree, dissolved in a little hot water
salt
freshly ground black pepper
100g spaghetti, broken into 2cm lengths
1 lemon, juiced, or to taste
2 tablespoons finely chopped mint leaves
2 tablespoons torn basil leaves

Method

  1. Heat the olive oil in a large saucepan and cook the onions and garlic over a moderate heat for 2 minutes. Add the courgettes, potatoes, tomatoes and bay leaf, then stir in the harissa, paprika and coriander. Add the hot water and tomato puree and bring to the boil. Cover and simmer for 1 hour, then bring back to the boil. Season with salt and pepper. Add the spaghetti and cook for 10 minutes or until the spaghetti is tender but still firm. Just before serving, add the lemon juice, mint and basil. Serve hot.
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