Hawaij vegetable soup

    Hawaij vegetable soup


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    About this recipe: Hawaij is a spice mix from Yemen and adds beautiful, distinctive flavour to this vegan vegetable soup. You can find hawaij online or in speciality shops, or there is a recipe for a homemade version on this site.

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 butternut squash - peeled, seeded and cubed
    • 1 potato, peeled and cubed
    • 1 large tomato, diced
    • 2 sticks celery, sliced
    • 2 carrots, peeled and sliced
    • 1 (400g) tin chickpeas, undrained
    • 1.2L water
    • 2 tablespoons hawaij
    • 1 tablespoon vegetable bouillon powder
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened, about 5 minutes. Add the squash and potato and cook for 5 minutes, stirring frequently. Stir in the tomato, celery, carrots and chickpeas; cook for 5 minutes.
    2. Pour in the water and bring the soup to the boil. Stir in the hawaij and vegetable bouillon powder (or 1 to 2 vegetable stock cubes). Reduce heat and simmer until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper, then serve.

    Homemade hawaij

    Make your own Yemeni spice mix with our recipe for hawaij.

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