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Yemenite Vegetable Soup


  • Author: Vicky & Ruth
  • Prep Time: 20
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 serving 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: Yemenite / Middle Eastern

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
  • 45 medium carrots, sliced (about 2 cups)
  • 1 1/2 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
  • 1/2 tsp ground black pepper
  • 10 oz  Enoki mushrooms, roots removed

Instructions

  1. You can find the instructions on how to make this Yemenite vegetable soup HERE

Nutrition

  • Serving Size: 1 1/2 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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