Let’s Make Vegetarian Yemenite Jewish Soup!

Approximately half of Israel's Jewish population is Sephardic, which is a broad term that includes Jews who originated from Spain, North Africa, the Middle East and more. This vegetarian Yemenite soup comes from the Sephardic cuisine and has a comforting spiced broth that will warm you up this winter!

Recipe from our friends at The Nosher.

Ingredients:

• 1 medium celeriac (celery root), cubed (about 3 cups), divided
• 4-5 medium carrots, sliced (about 2 cups)
• 1 ½ cups cubed butternut squash
• 1 medium onion, cut into eight pieces (about 1 cup)
• 1 medium parsnip, sliced (about 1 cup)
• 2 medium Yukon gold potatoes, cubed (about 1 cup)
• 3 garlic cloves
• 2 Tbsp extra virgin olive oil
• 4 Tbsp tomato paste
• 2 tsp salt
• 2 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp ground black pepper
• 10 oz Enoki mushrooms, roots removed

Directions:

Combine half the celery root, the carrots, onions and garlic in the food processor and pulse until chopped very small.

Heat olive oil in a large soup pot. Add chopped vegetables and cook over medium high heat for 10-12 minutes, stirring frequently.

Add tomato paste, salt, turmeric, cumin, coriander and pepper and continue cooking for 3-4 minutes, stirring frequently.

Add 8 cups water, bring to a boil and add the rest of the celery root, butternut squash and the potatoes. Reduce heat and simmer, covered, for 35-40 minutes.

Remove from heat. Add Enoki mushrooms and let it sit, covered for 5-10 minutes.

Enjoy!

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