This Vegetable Soup, known as Hasa, is a hearty and aromatic dish that balances earthy vegetables with bright, zesty spices. The base of carrots, onions, and potatoes provides a comforting texture, while the addition of fresh ginger and cumin infuses the broth with a distinct, warming flavor profile. Chopped tomatoes add a subtle acidity that cuts through the richness of the olive oil, and fresh coriander leaves provide a fragrant, herbal finish. This soup is perfect for chilly evenings or as a light, nourishing lunch. It is entirely plant-based, making it an excellent option for vegan and vegetarian diets. The flavors deepen as it simmers, resulting in a robust yet gentle soup that is easy to digest and incredibly satisfying. Ideal for meal prep, this recipe allows you to enjoy homemade comfort food with minimal effort and maximum flavor.
Vegetable Soup – Hasa
Description
This Vegetable Soup, known as Hasa, is a hearty and aromatic dish that balances earthy vegetables with bright, zesty spices. The base of carrots, onions, and potatoes provides a comforting texture, while the addition of fresh ginger and cumin infuses the broth with a distinct, warming flavor profile. Chopped tomatoes add a subtle acidity that cuts through the richness of the olive oil, and fresh coriander leaves provide a fragrant, herbal finish. This soup is perfect for chilly evenings or as a light, nourishing lunch. It is entirely plant-based, making it an excellent option for vegan and vegetarian diets. The flavors deepen as it simmers, resulting in a robust yet gentle soup that is easy to digest and incredibly satisfying. Ideal for meal prep, this recipe allows you to enjoy homemade comfort food with minimal effort and maximum flavor.Ingredients
Directions
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Heat olive oil in a large saucepan over medium heat.
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Add chopped carrots, onion, crushed garlic, and grated ginger to the pan.
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Stir-fry the vegetables for 8 minutes, stirring occasionally, until the onions are softened and fragrant.
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Add diced potatoes, chopped tomatoes, and half of the chopped coriander leaves.
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Stir-fry for another 5 minutes to allow the tomatoes to break down slightly.
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Pour in the water, salt, pepper, and cumin.
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Bring the mixture to a boil, then reduce heat to medium-low.
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Cover the saucepan and simmer for 1 hour, or until the vegetables are tender and well-cooked.
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Remove from heat and stir in the remaining fresh coriander leaves.
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Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** This soup stores well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
**Substitutions:** You can substitute potatoes with sweet potatoes for a sweeter flavor. Fresh ginger can be replaced with 1/2 teaspoon of ground ginger, though fresh provides a brighter aroma.
**Tips:** For a creamier texture, you can blend a portion of the soup before serving. Adjust the salt to taste after simmering, as the vegetables release water which may dilute the seasoning.
**Variations:** Add other seasonal vegetables like zucchini or spinach during the last 10 minutes of cooking for added nutrients. A squeeze of lemon juice before serving can enhance the flavors.
