Soups & Stews > Middle Eastern Recipes > Shurba >
Omani Vegetable Soup
1 onion, chopped
2 TBS butter
2 carrots, chopped
2 potatoes, peeled & chopped
3/4 C cabbage, chopped
3 C water
1/2 C oatmeal
1 C water
2 TBS tomato paste
1/2 tsp. ground cardamom
1/2 tsp. Bizar a'Shuwa (Omani Spice Mix)
1 TBS thyme leaves
2 bouillon cubes (beef or vegetable flavor)
2 TBS fresh coriander, chopped
1/2 green bell pepper, chopped
2 C water
Salt & black pepper to taste
Lemon wedges (for garnish)
Add onions and butter to a large skillet; sauté until onions are translucent. Add carrots, potatoes, cabbage and three cups of water. Bring mixture to a boil; reduce heat and cook until vegetables are tender, about forty-five minutes. Remove skillet from heat and allow to cool. Add cooled mixture to a blender or food processor; puree until smooth. Return mixture to large skillet. In a bowl, combine oatmeal with one cup of water; stir into pureed vegetable mixture. Add tomato paste, ground cardamom, Bizar a'Shuwa, thyme leaves, bouillon cubes, coriander, bell pepper and two cups of water; bring mixture to a boil. Reduce heat and simmer for about twenty minutes. Add salt and black pepper to taste; add more water if soup appears too thick. Ladle soup into bowls and garnish with lemon wedges.
Variation: Add cooked beef to soup for extra flavor.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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