Shorbat Khudar (Sudanese Vegetable Soup)
The Quirky Foodster Team
Ingredients
- Medium potato, diced — 1
- Medium carrot, diced — 1
- Medium zucchini, diced — 1
- Medium onion, chopped — 1
- Medium tomato, chopped — 2
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp
- Ground coriander — 1/2 tsp
- Vegetable stock — 1.2 L (5 cups)
- Salt — 1 tsp
- Black pepper — 1/4 tsp
Method
- Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and tomato; cook 3 minutes until tomato softens.
- Add potato, carrot, zucchini, and coriander; stir to coat.
- Pour in stock, add salt and pepper. Bring to a boil, then reduce heat and simmer 25 minutes until vegetables are tender.
- Adjust seasoning and serve hot.
Introduction: A comforting mixed vegetable soup found in homes across Sudan, often made with whatever vegetables are seasonally available.
Cultural Background: A comforting mixed vegetable soup found in homes across Sudan, often made with whatever vegetables are seasonally available. It is simple, nourishing, and a common starter before a main meal.
Tips: For a heartier soup, mash a portion of the potato into the broth to thicken it naturally.
Variations: Add a handful of small pasta or rice for a more filling version. Already fully vegan as written.
Storage: Refrigerate up to 4 days.
Reheating: Reheat gently on the stovetop over medium-low heat.
Nutrition: Approx. 110 kcal, 3 g protein, 4 g fat, 16 g carbohydrate per serving.
FAQs:
Q: Can I use other vegetables?
A: Yes — this soup is flexible and works well with seasonal additions like pumpkin or okra.
- Medium potato, diced — 1
- Medium carrot, diced — 1
- Medium zucchini, diced — 1
- Medium onion, chopped — 1
- Medium tomato, chopped — 2
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp
- Ground coriander — 1/2 tsp
- Vegetable stock — 1.2 L (5 cups)
- Salt — 1 tsp
- Black pepper — 1/4 tsp
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