Spicy Yemenite Soup
Yield: 8-10 servings
• 1 chicken, skinned and cut into eighths
• 1 onion, peeled
• 2 small carrots, peeled
• 1 potato, peeled
• 2 kohlrabi, peeled
• 4 zucchini, peeled
• 4 celery stalks
• 11/2 cups pumpkin, peeled and cubed
• 2 bay leaves
• 1/4-1/2 bunch fresh cilantro
• 1/2 cup sugar-free tomato juice (optional)
• 1-2 teaspoons hawaij (Yemenite spice)
• salt to taste
Boil chicken in a 6-quart soup pot. Clean the fat from the soup. If you've 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. (The correct amount of hawaij will make your 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.