Middle Eastern · Dinner
Spiced Vegetable Soup with Eggs
Vegetable Makhlama Shorba
Iraqi spiced vegetable soup with cauliflower, potato, and chickpeas in a baharat-tomato broth, finished with poached eggs, parsley, and warm samoon bread.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
20gFat
62gCarbs
8gSugar
12gFiber
680mgSodium
155mgChol
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Instructions
1
Prep
Dice onion and tomato finely, grate garlic, peel and cube potato into 1.5cm pieces, break cauliflower into small florets, drain and rinse chickpeas, chop parsley, brush samoon with olive oil.
2
Saute
Heat 2 tbsp olive oil in a 28cm saucepan over medium for 1 minute. Add onion, cook 5 minutes until softened. Stir in garlic, baharat, cumin, turmeric, and Aleppo pepper; toast 30 seconds until fragrant.
3
Build 1
Stir in tomato paste, cook 1 minute until darkened. Add diced tomato and 0.5 tsp salt, simmer 3 minutes until softened. Add potato and cauliflower, stir 1 minute to coat in spiced base.
4
Simmer
Pour in 1 cup hot water and remaining 0.5 tsp salt, bring to a simmer, cover, cook on low 10 minutes until potato is just tender. Add chickpeas, simmer uncovered 3 minutes until broth thickens slightly.
5
Poach
Make 4 wells in soup with spoon back. Crack an egg into each well, cover, cook on low 4 to 5 minutes until whites are set but yolks still wobble. While eggs cook, warm samoon in a dry pan 30 seconds per side.
6
Finish and plate
Drizzle lemon juice across soup, scatter parsley over top. Divide soup between two bowls, serving each with warmed samoon and lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30ml (2 tbsp) extra-virgin olive oil
- 200g (7.1 oz) yellow onion
- 4 garlic cloves
- 2 tsp baharat spice mix
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp Aleppo pepper
- 2 tsp tomato paste
- 300g (10.6 oz) ripe tomato
- 240g (8.5 oz) waxy potato
- 300g (10.6 oz) cauliflower
- 1000ml (4 1/4 cup) hot water
- 1 tsp fine sea salt
- 360g (12.7 oz) cooked chickpeas
- 4 large eggs
- 2 samoon or pita bread
- 20g (small handful) flat-leaf parsley
- 10ml (2 tsp) lemon juice
- 2 lemon wedges