Loading ...Omani Puréed Vegetable Soup – Shawraba
By: Habeeb Salloum/Arab America Contributing Writer
A wide range of soups can be found in Oman’s daily cuisine, made from meat, pulses or vegetables. to lentils or vegetables.
Wholesome, tasty and simple to prepare, soups have been on the everyday menu not only in Oman but, in most other countries in the world since the dawn of history. With very little cost, even peasants and laborers, throughout the ages, have been able to enjoy these healthy and nutritious broths.
Thick and smooth, consider this soup to be a one-dish meal.
Serves 6 to 8
4 tablespoons butter
1 large onion, minced
2 potatoes, peeled and chopped
1 carrot, chopped
1 green or red bell pepper, chopped
1 cup chopped cabbage
2 tomatoes, chopped
4 cups meat or vegetable stock
4 tablespoons oatmeal, mixed with 2 cups water
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons fresh lemon juice
In a large-sized saucepan, melt the butter then sauté the onion over medium heat for 10 minutes. Add the potato, carrot, bell pepper, cabbage, tomato and the meat or the vegetable stock then bring to boil. Cover and cook over medium-low heat for 1 hour, stirring occasionally, then remove from heat and allow to cool.
Place the saucepan contents in a blender and purée then return the pureed vegetables to the saucepan. Stir in the remainder of the ingredients, except the lemon juice, and bring to boil. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally then stir in the lemon juice and serve hot.
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