Hawaij Vegetable Soup

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

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.

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

Categories

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