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My Veggie Soup - Middle Eastern Style (מרק ירקות)



I created this simple and so delicious veggie soup with leftover vegetables I had in my fridge that I didn't want to waste. It is also Vegan!


It's what I often do. My mother was a Holocaust survivor so I grew up in a home where absolutely nothing would go to waste! I now do the same!


It is made with Israeli spices which are almost all available in your local supermarket nowadays or you can improvise.


There is nothing like a homemade healthy soup on a cold day! So here is what you need!


2 large zucchinis sliced into rounds and halved

1 medium eggplant sliced and quartered (I always buy the one with the dot on the bottom not a straight line. They have less seeds in them)

150 grams (6oz) fresh spinach

8 oz of broccoli or more if you like

1 teaspoon salt or to taste

1 teaspoon of black pepper

1 teaspoon cumin

1 teaspoon Philadelphia spice ( I get it in Israel. you can substitute with 1 teaspoon paprika and 3/4 teaspoon turmeric)

3 cloves fresh garlic - chopped

225 gr (8oz) tomato sauce from a can

3 cup of water

3 tablespoons of olive oil

all spices can be adjusted to taste


I like to put my eggplant in a bowl and microwave the slices for 4 -5 minutes just to give them a head start before adding them to the pan. Eggplants take a while to cook and if not cooked enough they are not tasty.


In a frying pan heat olive oil. Add the zucchini and spices.



Mix well



Add eggplant slices that have been microwaved for 4 minutes and chopped garlic and stir



Add broccoli and 1 cup of water and cook for 5 minutes on medium heat



Add tomato sauce and mix



Add fresh spinach and stir well




Add another 2 cups of water bring to a quick boil and reduce heat to low. Cook for 45 minutes covered. If soup is too thick add more water.





Serve in a bowl, traditionally you can add cooked couscous to your soup for a complete meal! Enjoy!!

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