Yemenite Vegetable Soup with Hawaij

wanderingchew.ca

Elyn Blacknight

2 large onions, peeled and finely chopped

8 garlic cloves, finely chopped

1 tbsp tomato paste

1 to 2 tbsp hawaij (Yemenite spice mix)

Salt & pepper, to taste

2 small carrots, peeled and sliced into ¼-inch thick rounds

2 small potatoes, peeled and cut into ½-inch cubes

2 small parsnips, peeled and sliced into ¼-inch thick rounds

1 small celery root, peeled and cut into ½-inch cubes

8 cups vegetable stock

½ bunch parsley, finely chopped

½ bunch dill, finely chopped

½ bunch cilantro, finely chopped

subheading: Hawaij (Yemenite Spice Mix):

2 tbsp ground cumin

½ tbsp caraway seeds

1 tbsp ground coriander

1 ½ tbsp ground turmeric

1 ½ tbsp black pepper

2 tsp ground cardamom

¼ tsp ground cloves

Directions at wanderingchew.ca

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