Ingredients with Measurements:
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 1 cup chopped cabbage
- 1 cup chopped spinach
- 1 cup chopped green beans
- 1 cup chopped bell peppers
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 6 cups vegetable broth
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the cumin, coriander, and fennel seeds and sauté for 1-2 minutes until fragrant.
3. Add the chopped onions and sauté for 3-4 minutes until translucent.
4. Add the chopped carrots, potatoes, tomatoes, cabbage, spinach, green beans, and bell peppers to the pot.
5. Add the vegetable broth, black pepper, salt, and red chili flakes to the pot.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
7. Use an immersion blender to blend the soup until smooth (optional).
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 900mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugar: 8g
Protein: 4g
Substitutions for ingredients:
- You can use any vegetables you like in this soup, such as zucchini, squash, or sweet potatoes.
- You can use chicken or beef broth instead of vegetable broth if you prefer.
Variations:
- Add some cooked lentils or chickpeas to the soup for extra protein.
- Add some coconut milk to the soup for a creamier texture.
- Add some fresh herbs, such as cilantro or parsley, to the soup for extra flavor.
Tips and tricks:
- Use a sharp knife to chop the vegetables evenly.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and some fresh herbs on top.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Grilled cheese sandwich or a salad.
Troubleshooting advice:
- If the soup is too thick, add some more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them in the soup.
Food history:
Khabees vegetable soup is a traditional Middle Eastern soup that is made with a variety of vegetables and spices.
Flavor profiles:
This soup is savory, slightly spicy, and has a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup as a starter or a main dish.
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