Hawaij Vegetable Soup recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
1 butternut squash - peeled, seeded, and cubed
1 potato, peeled and cubed
1 large tomato, diced
2 stalks celery, sliced
2 carrots, peeled and sliced
1 (15 ounce) can garbanzo beans
2 tablespoons hawaij
1 tablespoon vegetable bouillon powder
5 cups water
salt and pepper to taste

Nutrition Info

179.1 calories
carbohydrate: 34.4 g
cholesterol: : -
fat: 4.4 g
fiber: 6.5 g
protein: 4.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 133.1 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a large stock pot over medium heat. Stir in the onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid, cook for 5 minutes.

  2. Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.

Recipe Yield

8 servings

Recipe Note

Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.

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