Adjust the number of potatoes in this tasty yemenite soup recipe according to your hunger.
Ingredients
Two Servings
2 tbsp olive oil
1 tbsp turmeric
1 tbsp cumin
1 tbsp fenugreek
1 onion
2 garlic cloves
600ml of vegetable broth
2 tbsp dried coriander or a bunch of fresh leaves
2 tbsp dried parsley or a bunch of fresh leaves
5-10 small potatoes (according to your appetite!)
400g crushed tomatoes
Salt Pepper
Instructions
Mince the onion and garlic, and peel the potatoes.
Heat the olive oil in a large pot and sauté the onion and garlic for about 5 minutes.
Add the turmeric, cumin and fenugreek and stir.
Add the tomatoes and the potatoes and let it cook for about 3 more minutes.
Add the parsley and coriander.
Add the broth, salt and pepper and stir well.
Bring to a boil, then turn down the heat to a simmer and let it cook for 30 minutes. Dinner’s ready! Beateavon!
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