Recipe: ASSEEDA ~ Bean and Almond Soup

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From the Vitality Food Feature ‘Peasant Comfort Foods for Deep Winter Dining‘.

This North African soup is both exotic and tasty.  (Serves about 6 to 8 people)


  • 1/2 cup navy beans, soaked overnight in 6 cups of water mixed with 1/2 teaspoon baking soda
  • 3/4 cup blanched almonds, pulverized
  • 2 medium sized onions, finely chopped
  • 1/4 cup finely chopped fresh coriander leaves
  • 4 cloves garlic, crushed
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup white grape juice
  • 4 Tbsp slivered almonds, toasted

1) In a saucepan, place beans with their water and bring to a boil. Then cook over medium heat for 1 hour.

2) Add remaining ingredients, except slivered almonds, and bring to a boil.

3) Lower heat to medium/low and cook covered for another hour or until the beans are well cooked, adding more water if necessary.

4) Purée in a blender, then re-heat.

5) Transfer to a serving bowl, garnish with the slivered almonds and serve immediately.

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