Pronounced ber-beray, the Berbere Spice Blend is a popular spice mix and key ingredient in the cuisines of Ethiopia and Eritrea. Allspice makes it from a heady mix of ginger, chilis, coriander, cinnamon, black pepper garlic, allspice, red pepper, and other spices. Berbere Spice Blend tastes coarsely earthy in texture with a robust spiciness.
For my Moroccan Soup, Berbere Spice Blend adds a rich and spicy flavor. Use it as a rub for tofu or tempeh slices for an Ethiopian flare. Sprinkle over roasted potatoes, green beans, or add a bit to create an awesome salad dressing.
The ingredients in Berbere Spice, like Indian curry or even "Italian seasoning" vary from kitchen to kitchen in North Africa. One unifying factor in the many varieties of Berbere Spice is that the blends embrace the heat from chilies, including long pepper. Traditionally, Berbere Spice is used in stews and lentil dishes called wats.
Order Berebere Spice Blend.
Imagine Organic No-Chicken Broth is fat-free and full of organic vegetables, and uses the freshest herbs and delicious seasonings for those who don't want to start from scratch. This "chicken" soup tastes like Grandma cooked it lovingly just for you.
HINT:Good to have several boxes of No-Chicken and Vegetable Broths on hand for that emergency food kit. They're easy to heat on a small gas burner and it's a more robust broth than bouillon cubes.
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Berbere Moroccan Soup
My best friend, Brenda, gave me a gift bag filled with a plethora of spices and oils on her last visit. One of the jars was Berbere Spice Blend by AllspiceOnLine.com. The spices filling this glass jar include: ginger, chilies, coriander, cinnamon, black pepper, garlic, allspice, red peppers, and other spices. Upon removing the lid, the aroma of this jar’s contents is heavenly! Berbere Moroccan Soup is fragrant, aromatic, spicy, and full-flavored.
2 tablespoons extra virgin olive oil
1/2 large onion, small diced
6 cloves of garlic, minced
1 Yukon Gold potato, small dic1 large carrot, small dice
1/2 organic red bell pepper, small dice
2 cups cooked organic garbanzo beans, (I use my frozen cooked garbanzo beans)
3 teaspoons Allspice Berbere Blend
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 box Imagine No-Chicken Broth
1 cup Imagine Vegetable Broth
1 can Muir Glen Organic Fire Roasted Diced Tomatoes, 14.5 ounces
3 cups organic dinosaur kale, thin sliced
optional: drizzle of extra virgin olive oil or roasted pumpkin oil
large soup pot with lid
spatula or spoon
Peel and small dice the red bell pepper, onion, potato, and carrot.
Crush and peel the garlic.
Use a garlic press and mince the garlic buds.
The Garbanzo Beans
Measure out two cups of cooked garbanzo beans. If you use canned beans, drain and rinse several times to get the gooey and salt removed.
Begin cooking the Berbere Moroccan Soup by adding 2 tablespoons of extra virgin olive oil into the stock pot and add the onions.
Once the onions are translucent, add the minced garlic and cook for about one minute.
Add the red bell pepper, onion, potato, carrot, and garbanzo beans to the onion mixture and stir to distribute evenly.
Sprinkle Berbere Spice Blend, sea salt, and black pepper over the veggies and continue stirring to coat everything in the pot with the spices.
Pour the contents of one box of Imagine No-Chicken Broth into the pot with one cup of Imagine Vegetable Broth.
Add one whole can of Muir Glen Organic Fire Roasted Diced Tomatoes.
Simmer the pot over medium-heat till the veggies are al-dente. DO NOT OVERCOOK! In fact, it’s best to stop the heat once the veggies are still semi-firm to the tooth bite.
Dinosaur Kale, Stemmed, and Rough Chop
While the veggies are cooking in the broth base, wash and salad spin the Dinosaur kale.
Cut the tough stems from each leaf.
Gather the tender greens and finely slice.
Gourmet HINT: Just before serving, bring the soup to a semi-boil, turn the heat off, stir in the sliced kale and cover the pot with a lid. DO NOT BOIL the kale! It tastes and looks best in the soup just warmed from the soup’s heat and the serve immediately.
Berbere Moroccan Soup simply needs a bowl, spoon and flat bread to complete a perfect inexpensive vegan lunch or dinner. Add a drizzle of extra virgin olive oil or toasted pumpkin seed oil to add a bit of richness to an already flavorful soup. Bon Appetit!