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Hasa Vegetable Soup

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Submitted by olliewadewells

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
2 2
MEDIUM MEDIUM CARROTS
peeled, finely chopped
1 1
LARGE LARGE ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
crushed
2 3E+1
TABLESPOONS ML GINGER
fresh, grated
2 2
MEDIUM MEDIUM POTATOES
peeled, diced in 1/2-inch cubes
4 4
MEDIUM MEDIUM TOMATOES
chopped
1 237
CUP ML CILANTRO
finely chopped
7 1.7
CUPS L WATER
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML CUMIN

Directions

Heat oil in a saucepan; then stir-fry carrots, onion, 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 boil.

Cover and simmer over medium-low heat for 1 hour or until vegetables are well-done.

A touch of ginger adds a lot to this soup.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 94 34% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 615mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 62% Vitamin C 24%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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