Atlas Mountain Soup

Atlas Mountain Soup

 Made  times
rua 3

"I just had to share this with you all! This soup, which is more like a stew, is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa."
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Ingredients

3 h servings 405 cals
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Nutrition

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Soak the apricots in water for 2 hours or more until soft; drain.
  2. Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
  3. Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

Reviews

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I followed this recipe quite closely, and it was a gently-spiced, rustic, lemony soup. I used sweet paprika, and I think I'll try hot paprika next time.

Interesting combination of flavours and the dried apricots add a different texture. I used a can of tomatoes since the 'fresh' ones available right now have no flavour.

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