Hawaij Vegetable Soup

Hawaij is a traditional Yemeni spice blend commonly used in Middle Eastern and Israeli cuisines. It adds a unique and aromatic flavor to dishes.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Hawaij Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: Israeli, Middle Eastern Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 2 medium Carrot
• 2 medium Celery stalks
• 3 clove Garlic cloves
• 2 medium Potato
• 2 medium Zucchini
• 1 cup Cauliflower florets
• 1 cup Green beans
• 2 medium Tomatoes
• 4 cup Vegetable broth
• 2 teaspoon Hawaij spice mix
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Lemon juice
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
2. Add the potatoes, zucchini, cauliflower, green beans, tomatoes, vegetable broth, Hawaij spice mix, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
3. Stir in the lemon juice and fresh parsley. Let the soup rest for 5 minutes before serving.
4. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.