Arab Vegetable Soup

Name: Arab Vegetable Soup
Total time: 30 min
Yield: 1 serving
Cuisine: Arab
Ingredients: 2 carrots; 1 onion; 2 potatoes; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; Salt and pepper to taste; Fresh parsley for garnish

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30 minTotal time

EasyDifficulty

200kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Vegetable broth Use water with a little extra salt and pepper; the soup will taste milder.
Fresh parsley Use fresh cilantro as a garnish for a similarly fresh, herbal finish.
Potatoes Use peeled sweet potatoes in the same amount for a sweeter, softer soup.

Nutrition per serving

Estimated values for 1 serving, 200 kcal

Protein5 g

Carbohydrates39 g

Fat3 g

Fiber 6 g · Sugar 7 g · Sodium 650 mg

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A hearty and flavorful vegetarian soup inspired by Arab cuisine, featuring a medley of carrots, onions, and potatoes.

Soup Arab Vegetarian

Steps

Peel and dice the carrots, onion, and potatoes.
In a large pot, heat some oil over medium heat.
Add the diced onion and cook until translucent.
Add the diced carrots and potatoes, and sauté for a few minutes.
Sprinkle the ground cumin, coriander, turmeric, salt, and pepper over the vegetables.
Pour in the vegetable broth and bring to a boil.
Reduce the heat, cover the pot, and let the soup simmer for about 20 minutes or until the vegetables are tender.
Using an immersion blender or regular blender, puree the soup until smooth.
Taste and adjust the seasonings if needed.
Serve hot, garnished with fresh parsley.

Tips for Arab Vegetable Soup

For a velvety finish, blend in batches if using a countertop blender and leave room for steam to escape.
The soup should look evenly golden and feel smooth; lingering potato chunks usually mean it needs more blending.
A drizzle of olive oil and extra parsley at the table add a fresh finish without changing the soup’s mild spice profile.