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Vegetable Soup, Yemenite (P)
Source: "Keren-Ami Armon," published by Daf Shemesh of Ramat Beit Shemesh
Serves: 8

7 litre pot (I used a 12 litre pot)
2 potatoes, cubed
2 medium sweet potatoes, peeled and cubed
3 large carrots, diced
1 large onion, cubed
2 medium zucchini, cubed
1 medium piece of pumpkin or big orange squash, peeled and cubed
2 stalks celery, diced
2 cloves garlic, peeled (I used 6)
Fresh dill
1 teaspoon Yemenite hawayij (chuaij chawaj) (click here for recipe) (I used 2 teaspoons)
Dash soy sauce
Fresh parsley, for garnish
2 tsp. salt
3/4 tsp. pepper

Put all vegetables, herbs and spices in the pot. Fill to cover with water. Bring to a boil.

Turn to a low fire and simmer for about 1 hour or until veggies are soft. (I think longer.)

Serve with a parsley garnish.

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A