HASA AL-KHADR (VEGETABLE SOUP)
This is a simple and satisfying vegetarian vegetable soup from Iraq. I found the recipe on a website I belive is called sudairy.com, a collection of MIddle Eastern recipes. Everyone who ahs tried it has enjoyed it. I believe it is low in fat and calories, and it's simple to prepare. I did modify the original recipe slightly.
Provided by windhorse23
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a 6 quart (or larger) saucepan on medium heat. Add carrots, onions, garlic and ginger. Stir-fry about 8 minutes.
- Add potatoes, tomatoes and cilantro. Stir fry another 5 minutes.
- Add remaining ingredients. Increase heat to high and bring to a boil. Lower heat to simmer. Cover and cook about 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 191.1, Fat 5.4, SaturatedFat 0.9, Cholesterol 2.1, Sodium 1310.6, Carbohydrate 31.7, Fiber 3.7, Sugar 6.3, Protein 5.2
MACEDONIAN VEGETABLE SOUP
From the vmacedonia.com website. This soup contains a lot of great flavors. I have guessed the number of servings.
Provided by duonyte
Categories Onions
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the stems from the okra and slice.
- Melt the butter in a pot and saute the okra, celery and bell pepper and onion until soft.
- Add the tomatoes,paprika, black pepper and salt and stir well.
- Add the boiling water and simmer for about 1 hour, until the vegetables are all tender.
- Cooked left over chicken or other meat can be added to this soup.
Nutrition Facts : Calories 273.9, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 848.1, Carbohydrate 15.7, Fiber 6, Sugar 5.7, Protein 3.8
HAWAIJ VEGETABLE SOUP
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.
Provided by Sprice
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 34.4 g, Fat 4.4 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 133.1 mg, Sugar 5.1 g
KABOCHA AND ROOT VEGETABLE SOUP
I developed this recipe over 10 years ago because I was tired of all the sugary squash soups out there with spices like nutmeg and cinnamon. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look, feel, and taste. The proportions here make a large batch. It could be halved if you desire, but where's the fun in that?! Add a little fresh chopped herbs, like parsley or basil, if you like. Serve hot and gently drizzle a little chile-infused olive oil and balsamic fig vinegar over the top of each bowl. (The fig makes it like syrup. You can also prepare a simple balsamic reduction instead).
Provided by Parker Whittle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h4m
Yield 4
Number Of Ingredients 11
Steps:
- Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
- Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
- Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
- Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 35.3 g, Cholesterol 81.5 mg, Fat 29.2 g, Fiber 7.1 g, Protein 6.6 g, SaturatedFat 14.6 g, Sodium 642.4 mg, Sugar 11.7 g
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