Hawaij Vegetable Soup

Name: Hawaij Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp vegetable bouillon powder; 1 butternut squash - peeled, seeded, and cubed; 425 grams garbanzo beans; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 2 Tbsps olive oil; 1 onion, chopped; 1 potato, peeled and cubed; 8 servings salt and pepper to taste; 1 large tomato, diced; 1 liters water; 2 Tbsps hawaij

Hawaij Vegetable Soup might be a good recipe to expand your soup recipe box. One serving contains 153 calories, 5g of protein, and 5g of fat. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of celery, potato, hawaij, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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.

Ingredients you will need

Olive Oil

Onion

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Chickpeas

Potato

Carrot

Celery

Onion

Squash

Tomato

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.

Ingredients you will need

Vegetable Broth

Vegetable