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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
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 179 | |
| % Daily Value * | |
| Total Fat4g | 6% |
| Saturated Fat1g | 4% |
| Sodium133mg | 6% |
| Total Carbohydrate34g | 13% |
| Dietary Fiber7g | 23% |
| Total Sugars5g | |
| Protein4g | |
| Vitamin C45mg | 225% |
| Calcium114mg | 9% |
| Iron2mg | 11% |
| Potassium844mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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