• Michal Cohen

Hawaij Vegetable Soup

While I was in Israel for Rosh Hashana I was lucky enough to be hosted by two different families, one from my side of the family and one from my husband's. While I usually skip the soup course (I prefer to chew my calories,) I thought there's probably something to learn from these Israeli kitchens. Both soups I tasted were vegetable soups which had been amped up with the use of Middle Eastern spices. The first, was Ras-el Hanout and the second, which inspired this soup, was Hawaij, a Yeminite spice mixture typically used for soups. I added my own touches and the recreation came out more delicious and heartier than any vegetable soup I've ever had.

You should be able to get Hawaij at any Kosher or Middle Eastern store. If not, there is always Amazon.


1/2 zucchini

1/2 yellow squash

1 carrot, peeled

1 kohlrabi, peeled

1 onion, peeled

1 head of garlic, cloves removed

1 sweet potato, peeled

rind of 1 lemon

1" piece of ginger, peeled

2 tablespoons Hawaij seasoning

generous seasoning of salt.

1. Peel the vegetables which require peeling. Then dice all the vegetables, besides the onion, in to a large dice. Cut the onion in half.

2. Place all the vegetables in to a large pot and fill with cold water, enough water to cover the vegetables. Season with the Hawaij and salt and bring to a boil.

3. Once boiling, taste the broth (being careful not to burn your tongue) to make sure the broth is adequately seasoned. Adjust as you deem necessary.

4. Lower the heat and simmer for 2 - 3 hours.


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