Hawaij Vegetable Soup
Ingredients45 m servings 179 cals
- 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.
Per Serving: 179 calories; 4.4 g fat; 34.4 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 133 mg sodium. Full nutrition
ReviewsRead all reviews 4
Yummy! I made my own Hawaij spice mix based on an online recipe as I had all the spices on hand (black pepper, cardamom, turmeric, cloves, cumin, etc...) Don't know if it was exactly right, bu...
I made this last summer for me and my girlfriend. She is Vegetarian so it can be hard finding something we will both enjoy, but this certainly did the trick. I am making it again tomorrow with...
I made my own Hawaij, which involved some guesswork, but I must have done o.k., because this was fantastic!