An icy day means a brand new soup recipe! This particular soup is called Yemenite Soup and it is something I have been personally making for years and years past. I happened to come across my EXACT recipe on The Kosher Foodies website and thought it was time to share it
The only differentiation between this recipe and my own is that I also add some extra turmeric into the soup and while this recipe mentions to add chicken stock, I prefer using water.
Here is the ingredient list:
- 1 pound flanken
- 6 cups chicken stock
- ½ tablespoon hawaiij*
- ¼ teaspoon curry powder
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- A pinch of chili powder
- Kosher salt and pepper, to taste
- 1 large tomato
- 2 onions, peeled
- ¼ cup cilantro, finely chopped
- 5-8 whole garlic cloves, peeled
- ½ cup tomato sauce
- 2 Idaho potatoes, peeled and cut in half
The recipe goes as so:
1. Place flanken in a large pot and add the stock. Bring to a boil and allow to boil for 20 minutes.
Skim the foam from the top.
2. Add spices.
3. Cut an X on the tomato and add it to the pot.
4. Add the onion, cilantro, garlic and tomato sauce. Bring to a boil.
5. Reduce heat and simmer, covered for 2 hours.
6. Add the potatoes and simmer another hour.
**To make ½ cup Hawaiij spice mix, mix together 5 tablespoons cumin, 2 tablespoons ground cardamom, 5 teaspoons black pepper, 3 teaspoons turmeric, and 2 teaspoons ground coriander.
This recipe requires a little extra time to make your spice mix but it is SO worth it in the end! Enjoy and stay warm everyone!
Hope you like it❤