Name: Hawaij Vegetable Soup recipe
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

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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

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.
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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