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.
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
2 tablespoons hawaij
1 tablespoon vegetable bouillon powder
salt and pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
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.
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.