Best 4 Hasa Al Khadr Vegetable Soup Recipes

Hasa Al Khadr, also known as the wild green soup, is a traditional dish filled with various beneficial herbs and vegetables. It's commonly found in Jordan and Palestine and often prepared during the winter months. This hearty and comforting soup is a nutrient-rich dish to keep you warm and satisfied. Its distinctive flavor comes from the combination of bitter herbs and the addition of aromatic spices. This soup is not only delicious but also believed to have medicinal properties due to the healing qualities of its primary ingredient - the wild green hamd.

Let's cook with our recipes!

HASA AL-KHADR (VEGETABLE SOUP)

Hasa Al-Khadr (Vegetable Soup) image

This is a simple and satisfying vegetarian vegetable soup from Iraq. I found the recipe on a website I belive is called sudairy.com, a collection of MIddle Eastern recipes. Everyone who ahs tried it has enjoyed it. I believe it is low in fat and calories, and it's simple to prepare. I did modify the original recipe slightly.

Provided by windhorse23

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil (use the extra virgin if possible)
2 carrots, peeled and diced about 1/4 inch
3 medium potatoes, peeled and diced about 1/2 inch
1 medium onion, diced
4 medium tomatoes, diced
3 garlic cloves, crushed
1 cup fresh cilantro, chopped fine
7 cups vegetable broth (or mixed broth and water half and half)
2 tablespoons grated fresh ginger (a MUST)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin

Steps:

Heat the oil in a 6 quart (or larger) saucepan on medium heat. Add carrots, onions, garlic and ginger. Stir-fry about 8 minutes.
Add potatoes, tomatoes and cilantro. Stir fry another 5 minutes.
Add remaining ingredients. Increase heat to high and bring to a boil. Lower heat to simmer. Cover and cook about 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 191.1, Fat 5.4, SaturatedFat 0.9, Cholesterol 2.1, Sodium 1310.6, Carbohydrate 31.7, Fiber 3.7, Sugar 6.3, Protein 5.2

MACEDONIAN VEGETABLE SOUP

Macedonian Vegetable Soup image

From the vmacedonia.com website. This soup contains a lot of great flavors. I have guessed the number of servings.

Provided by duonyte

Categories Onions

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 quart fresh okra
2 cups diced celery
1 diced green bell pepper
1 large onion, diced
1/2 cup butter (4 oz)
1 cup diced tomato
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
6 cups boiling water

Steps:

Cut the stems from the okra and slice.
Melt the butter in a pot and saute the okra, celery and bell pepper and onion until soft.
Add the tomatoes,paprika, black pepper and salt and stir well.
Add the boiling water and simmer for about 1 hour, until the vegetables are all tender.
Cooked left over chicken or other meat can be added to this soup.

Nutrition Facts : Calories 273.9, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 848.1, Carbohydrate 15.7, Fiber 6, Sugar 5.7, Protein 3.8

HAWAIJ VEGETABLE SOUP

Hawaij Vegetable Soup image

Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.

Provided by Sprice

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 butternut squash - peeled, seeded, and cubed
1 potato, peeled and cubed
1 large tomato, diced
2 stalks celery, sliced
2 carrots, peeled and sliced
1 (15 ounce) can garbanzo beans
2 tablespoons hawaij
1 tablespoon vegetable bouillon powder
5 cups water
salt and pepper to taste

Steps:

Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 34.4 g, Fat 4.4 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 133.1 mg, Sugar 5.1 g

KABOCHA AND ROOT VEGETABLE SOUP

Kabocha and Root Vegetable Soup image

I developed this recipe over 10 years ago because I was tired of all the sugary squash soups out there with spices like nutmeg and cinnamon. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look, feel, and taste. The proportions here make a large batch. It could be halved if you desire, but where's the fun in that?! Add a little fresh chopped herbs, like parsley or basil, if you like. Serve hot and gently drizzle a little chile-infused olive oil and balsamic fig vinegar over the top of each bowl. (The fig makes it like syrup. You can also prepare a simple balsamic reduction instead).

Provided by Parker Whittle

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h4m

Yield 4

Number Of Ingredients 11

Ingredients

2 kabocha squash, halved and seeded
3 tablespoons coriander seed
1 ½ tablespoons extra-virgin olive oil, or as needed
2 carrots, diced
1 parsnip, diced
salt and ground black pepper to taste
2 leeks, dark green parts removed, sliced
2 quarts vegetable stock
3 tablespoons dried basil
water to cover
1 cup heavy whipping cream

Steps:

Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 35.3 g, Cholesterol 81.5 mg, Fat 29.2 g, Fiber 7.1 g, Protein 6.6 g, SaturatedFat 14.6 g, Sodium 642.4 mg, Sugar 11.7 g

Tips:

Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, buy your vegetables from a local farmer's market or grow your own.
Don't overcook the vegetables: Overcooked vegetables lose their flavor and nutrients. Cook them just until they are tender.
Use a variety of vegetables: The more vegetables you use, the more flavorful and nutritious your soup will be. Try to include a variety of colors and textures in your soup.
Don't be afraid to experiment: There are many different ways to make vegetable soup. Feel free to experiment with different ingredients and flavors until you find a recipe that you love.

Conclusion:

Vegetable soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a good way to get your daily dose of fruits and vegetables. If you are looking for a healthy and satisfying meal, vegetable soup is a great option.