This Yemenite soup takes me all the way back to my homeland Israel. Whenever we travel back we make sure to visit the restaurants we love, and this soup is a must-have signature dish on every Israeli menu. The flavors are deep and instance and with a little bread on the side you feel like you never want this bowl to finish. The original recipe is made with beef bones or chicken legs. The cooking method is low and slow. But I knew well enough that I can pull it off with my vegetarian twist. This vegetarian soup is beyond delicious! To replace the protein I used cubed tofu. But if you want the soup a little richer you may add 1/3 a cup thin pasta or barley. If you don’t have the Yemenite spice mix (hawaij) please go ahead and buy it since without it the flavors will be very far from the original taste.
1). Using a deep soup pot start by sautéing the onions with 2 tbsp oil until translucent. Add the celery and tomatoes, mix for a minute or two. Add the hawaij spice, turmeric, cumin, salt and pepper and stir for 30-50 seconds. Allow the spices to open. Add the tomato paste, mix well with the spices and eventually add 3/4th pot with water
2). Add the potatoes, carrots, tofu/ barley/ pasta, cilantro, and garlic and bring to a boil.
3). Cook for one hour and 15 minutes on medium-low heat. Adjust salt and pepper and serve with some bread.
You have this option to add the tofu right at the beginning or later.