AI-generated image
Ethiopian vegetable soup
የአትክልት ሾርባ (ye-atakilt shorba): café-style potato, carrot and cabbage soup
Every café and school canteen in Addis Ababa has a pot of ye-atakilt shorba on the go: a light, golden soup of potato, carrot and cabbage cooked with onion, garlic, a little ginger and turmeric, eaten with a bread roll for lunch or given to children who don't want berbere. Families make it on fasting days and when someone is feeling poorly. It is mild, soothing and slightly sweet. The mistake is adding the cabbage with the potatoes, which makes it sulphurous and grey; it needs only the last ten minutes. Chef's tip: blend one ladle of the cooked potato and carrot and stir it back in; the soup thickens to café-style body without any flour.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp vegetable oil
- 1 onionchopped
- 2 cloves garlicminced
- 1 tsp fresh gingergrated
- ½ tsp ground turmeric
- 2 potatoesabout 350 g, diced
- 2 carrotsdiced
- 5 ½ oz white cabbageshredded
- 1 tomatochopped
- 5 cups water
- 1 tsp salt
- ¼ tsp ground black pepper
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Warm 2 tbsp vegetable oil in a pot over a medium heat and soften 1 onion for 5 minutes.
5 minStep 2: Add 2 cloves garlic, 1 tsp fresh ginger and ½ tsp ground turmeric and stir for 1 minute.
1 minStep 4: Blend one ladle of potato and carrot with a little broth and stir it back in.
2 minStep 5: Add 5 ½ oz white cabbage and simmer for 8–10 minutes, until tender but still pale green.
10 minStep 6: Season with ¼ tsp ground black pepper and more salt to taste. Serve with bread.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 6 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ethiopian vegetable soup take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese