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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hawaij Spiced Soup

Source: Enlitened Kosher Cooking by Nechama Cohen

A spicy chicken and vegetable soup made with a combination of exotic spices.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	159.1

Total Carbs	12.3 g

Dietary Fiber	3.2 g

Sugars	3.8 g

Total Fat	2.8 g

Saturated Fat	0.7 g

Unsaturated Fat	0.7 g

Potassium	579.7 mg

Protein	21.8 g

Sodium	125.8 mg

Dietary Exchanges 2.8 Fat, 1.3 Vegetables, 1.9 Meat, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole roasting chicken, without skin 1.0
1 each medium onions 2.0
2 each medium carrots 1.0
1 each medium russet potato 2.0
2 cup kohlrabi 4.0
4 each medium zucchini 4.0
4 each medium celery stalks 1.5
1 1/2 cup fresh cubed pumpkin 2.0
2 each bay leaves 0.5
0 1/2 cup fresh cilantro 0.5
0 1/2 cup unsalted tomato juice 1.0
1 tsp Hawaij spice 1.0
1 pinch salt

Directions

Boil chicken in a 6-quart soup pot. Clean the fat from the soup. If you have poured off the water, refill pot halfway and bring poultry to a boil again.
Add vegetables, cut into very large chunks, bay leaves, cilantro and the tomato juice (this will make soup darker than the original).
Season with salt and Hawaij (blend of turmeric, cumin, black pepper, and cardamom). (The correct amount of hawaij will make soup golden, but not too dark.)
Simmer for about an hour, or until chicken is soft. Add salt to taste.
Remove cilantro and bay leaves before serving.