Hawaij Vegetable Soup

Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup, like this one that features potato, butternut squash, and chickpeas.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 179 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.

Step 2

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