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 ❤