Approximately half of Israel's Jewish population is Sephardic, which is a broad term that includes Jews who originated from Spain, North Africa, the Middle East and more. This vegetarian Yemenite soup comes from the Sephardic cuisine and has a comforting spiced broth that will warm you up this winter!
1 medium celeriac (celery root), cubed (about 3 cups), divided
4-5 medium carrots, sliced (about 2 cups)
1 1/2 cups cubed butternut squash
1 medium onion, cut into eight pieces (about 1 cup)
1 medium parsnip, sliced (about 1 cup)
2 medium Yukon gold potatoes, cubed (about 1 cup)
3 garlic cloves
2 Tbsp extra virgin olive oil
4 Tbsp tomato paste
2 tsp salt
2 tsp turmeric
1 tsp cumin
1 tsp coriander
1/2 tsp ground black pepper
10 oz Enoki mushrooms, roots removed
Combine half the celery root, the carrots, onions and garlic in the food processor and pulse until chopped very small.
Heat olive oil in a large soup pot. Add chopped vegetables and cook over medium high heat for 10-12 minutes, stirring frequently.
Add tomato paste, salt, turmeric, cumin, coriander and pepper and continue cooking for 3-4 minutes, stirring frequently.
Add 8 cups water, bring to a boil and add the rest of the celery root, butternut squash and the potatoes. Reduce heat and simmer, covered, for 35-40 minutes.
Remove from heat. Add Enoki mushrooms and let it sit, covered for 5-10 minutes. Enjoy!