Morocaan Vegetable Soup

Here's a "Meatless Monday" treat from the Neiman Marcus Cookbook:
(serves 6-8)

1 cup vermicelli or angel hair pasta*, broken into 1" pieces
3 T. EVOO
4 cups sliced sweet* white onions
1 t. minced garlic
1/2 t. ground cumin
1 t. ground cinnamon
1/2 t. ground ginger
Pinch of cayenne
2 quarts low sodium* chicken stock
3 cups peeled and thinly sliced carrots
2 cups thinly sliced zucchini
2 cups thinly sliced red new* potatoes
2 cups thinly sliced yellow squash
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro leaves and stems, plus 1/4 cup fresh cilantro leaves, for garnish
1 cup canned garbanzo beans, drained and rinsed
1 cup diced canned fire-roasted* tomatoes
Kosher* salt and freshly ground pepper to taste

Bring a saucepan of salted water to a boil. Add the pasta and cook for 8-10 mins. or until al dente. Drain in a strainer and rinse under cold running water. Drain again and set aside. To prepare the soup, pour the olive oil into a large saucepan and set over med.-high heat. Add the onions and garlic and sauté for 2-3 mins., until the onions are translucent. Stir in the cumin, cinnamon, ginger, and cayenne and cook for 1 min. longer or until fragrant. Add the chicken broth, carrots, zucchini, yellow squash, and potatoes, and bring to a boil. Turn down the heat and simmer , covered, for a bout 1 hour or until the veggies are very tender. Remove the pan from the heat and let the soup cool a little. Add the lemon juice and the 1/2 cup of chopped cilantro. Transfer in batches to a food processor or blender and puree until smooth. Return to the pureed soup to a clean saucepan and add the reserved cooked pasta, the chickpeas, and diced tomatoes. Simmer over low heat for 22-3 mins. until the soup is heater through. Season with S&P, and serve in warm soup bowls or tureens. Garnish with the 1/4 cup of cilantro leaves.

Count your many Blessings. Do it NOW, and have FUN today!!!

Love,

MM