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Vegetable Soup (Hasa Al-Khadr)

iraqi, middle east, soups, vegetables

2 tablespoon olive oil
2 medium carrots; peeled and chopped into s
1 large onion; chopped
2 centiliter garlic; crushed
2 tablespoon fresh ginger; grated
2 medium potatoes; peeled, 1/2 dice
4 medium tomatoes; chopped
1 cup coriander leaves; finely chopped
7 cup water
2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin

Heat oil in a saucepan; then stir-fry carrots, onions, garlic, and ginger over medium heat for 8 minutes. Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes. Add remaining ingredients and bring to a boil. Cover and simmer over medium-low heat for 1 hour or until vegetables are well-done. total calories per serving: 87 fat: 4 grams source: Vegetarian Journal, Sept/Oct 1995 from Pooh's Recipe dbase (lisa_pooh@delphi.com) From: Lisa_pooh

Yield: 10 servings

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