When we lived on the compound in Riyadh I had several friends from Morocco and Algeria. After attending dinners where this soup was served I asked one of my friends for the recipe. It is a light tomato soup with lots of spices. One of the ingredients in this soup is a grain that I could not find in my area so I substituted oats which I have also noticed in a couple of soups.
1 green bell pepper
1 onion chopped
2 garlic cloves
1 cup green cabbage
10 cups water
1/2 tsp. of each: cinnamon, turmeric, allspice, cumin
1 tsp. salt or to taste
pinch of cayenne pepper
1/2 cup oats
1 small can tomato paste
cilantro, washed, chopped
Peel potatoes, zucchini and carrot.
Peel onion and chop
Wash vegetables and chop into chunks
Put water in a large pan and add tomato paste, whisk well, add spices and vegetables. Bring to a boil and then turn down heat and cover. Let this low boil for approximately 30 minutes or until vegetables are cooked. Turn off heat and let the stock cool a little. Carefully remove the vegetables from the soup with a slotted spoon and place in a dish or pan that is appropriate for hot food. Let them cool a bit in the way that best works for you so that they can be blended in a food processor.
Blend them in a food processor (you should have a tiny bit of liquid with them to make it easy to blend) pour carefully back into stock and stir. Bring to a boil and add 1/2 cup oats. Let this lightly boil, cover and cook for the next 30 minutes, stirring occasionally. When soup is done, turn off heat and sprinkle chopped cilantro on top. If you do not care for cilantro this can be optional.