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Shoubra (Vegetable Soup)

middle east, soups, vegetables

1 tablespoon olive oil
2 medium onions; chopped
4 centiliter garlic; peeled and crushed
1 1/2 lb potatoes; peeled, 1 dice
1 lb zucchini; 1/2 dice
1 lb carrots; peeled, 1/2 dice
2 1/2 teaspoon salt
8 cup water
4 tablespoon coriander leaves; finely chopped
4 tablespoon zhug or to taste
2 tablespoon hulbah or to taste

Heat oil in a saucepan, then saute onions and garlic for about 10 minutes. Add potatoes, zucchini, carrots, salt and water, then bring to a boil. Cover and cook over medium heat for 40 minutes or until vegetables are well cooked. Stir in coriander, zhug, and hulbah. Serve immediately with toasted pita bread, each diner adding bread to taste. Cal per serving: 116 Fat: 2g Source: Vegetarian Journal, March/April 1994 from Pooh's Recipe dbase (lisa_pooh@delphi.com) From: Lisa_pooh

Yield: 10 servings

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