Grape Leaves Soup
 
Prep time
Cook time
Total time
 
From RecipeSource.com http://www.recipesource.com/soups/soups/grape-leaves1.html
Author:
Recipe type: Soups
Cuisine: Israeli
Serves: 4
Ingredients
  • 15 Grape leaves
  • 4 T Olive oil
  • 1 lg Onion
  • 1 lg Red bell pepper
  • 5 c Vegetable stock
  • ½ c Dry white wine
  • ½ Cauliflower head
  • 1 sm Eggplant
  • ⅔ c Rice; uncooked
  • 1 ts Salt
  • ½ ts Black pepper
  • ½ ts Ground coriander
Instructions
  1. GARNISH:
  2. T Extra Virgin Olive Oil
  3. /2 c Fresh parsley; chopped fine
  4. A colorful soup, delicately tart, and simply delicious. An easy alternative to Greek-style stuffed grape leaves.
  5. Soak the grape leaves in water for 30 minutes, then drain. Transfer to food processor, and pulse until chopped (but not pureed).
  6. Peel the red bell pepper using a vegetable peeler, then chop. Finely chop the onion. Heat the olive oil in a large pan, add the chopped onion and red pepper, and fry until soft.
  7. Add stock, white wine, and grape leaves, and bring to a boil.
  8. Meanwhile, cut the cauliflower to flowerettes, and peel and cube the eggplant. Add the cauliflower, eggplant and rice to the boiling stock, along with the salt, pepper and coriander.
  9. Lower the heat, cover partially, and simmer for ½ to ¾ hour, until the vegetables are soft and the rice is cooked.
  10. Just before serving, sprinkle each serving with olive oil, and garnish with chopped parsley.
  11. This soup is best prepared a day ahead and then reheated gently.
Nutrition Information
Serving size: 848g Calories: 322 Fat: 10.7g Saturated fat: 1.5g Carbohydrates: 50.6g Sugar: 26.6 Sodium: 668mg Fiber: 8.2g Protein: 6g Cholesterol: 0mg
Recipe by Cookbook of Ruth at http://cookbookofruth.com/grape-leaves-soup/