Curl up with a bowl of this Yemenite Vegetable Soup and read your favorite book or watch your favorite TV show. Deliciously spiced, warm and satisfying.
One of the things I like most about Sephardic food is the enveloping aroma of warm spices that just screams comfort. It's like a cure for everything from physical to mental.
Besides the Jewish-Lebanese- Syrian food we ate at home, we were exposed to a variety of different Sephardic cuisines. The first time we tasted a Yemenite soup was 7 years ago, and we still remember the warming comforting spiced broth, that we could not get enough of.
If you have a particular spice you love or feel like getting creative, you can absolutely play around with the basic Hawaij and make it your own!
Yemenite Vegetable Soup
- Total Time: 1 hour 20 minutes
- Yield: 10 serving
- Diet: Vegan
Description
Curl up with a bowl of this Yemenite Vegetable Soup and read your favorite book or watch your favorite TV show. Deliciously spiced, warm and satisfying.
Ingredients
- 1 medium celeriac (celery root), cubed (about 3 cups), divided
- 4-5 medium carrots, sliced (about 2 cups)
- 1 ½ cups cubed butternut squash
- 1 medium onion, cut into eight pieces (about 1 cup)
- 1 medium parsnip, sliced (about 1 cup)
- 2 medium Yukon gold potatoes, cubed (about 1 cup)
- 3 garlic cloves
- 2 Tbsp extra virgin olive oil
- 4 Tbsp tomato paste
- 2 tsp salt
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp ground black pepper
- 10 oz Enoki mushrooms, roots removed
Instructions
- Combine half the celery root, the carrots, onions and garlic in the food processor and pulse until chopped very small.
- Heat olive oil in a large soup pot. Add chopped vegetables and cook over medium high heat for 10-12 minutes, stirring frequently.
- Add tomato paste, salt, turmeric, cumin, coriander and pepper and continue cooking for 3-4 minutes, stirring frequently.
- Add 8 cups water, bring to a boil and add the rest of the celery root, butternut squash and the potatoes. Reduce heat and simmer, covered, for 35-40 minutes.
- Remove from heat. Add Enoki mushrooms and let it sit, covered for 5-10 minutes. Enjoy!
- Prep Time: 20
- Cook Time: 1 hour
- Category: soup
- Method: stovetop
- Cuisine: Yemenite / Middle Eastern
Nutrition
- Serving Size: 1 ½ cups
- Calories: 106
- Sugar: 5
- Sodium: 563
- Fat: 3.4
- Saturated Fat: .5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 18.5
- Fiber: 4.2
- Protein: 3
- Cholesterol: 0
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