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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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.
2. 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.
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