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Khalid Khannouchi
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Shurbah – Puréed Vegetable Soup

A wide range of soups can be found in Oman’s daily cuisine, made from lamb or chicken to lentils or vegetables. This tasty Omani soup is a fine example of the many other varieties. Serves from 6 to 8.

In a saucepan melt the butter then sauté onion over medium heat for 10 minutes. Add potatoes, carrot, sweet pepper, cabbage, tomatoes and meat or vegetable stock then bring to boil. Cover and cook over medium low heat for 1 hour, stirring occasionally, then remove from heat and allow to cool.

Place saucepan contents in a blender and purée then return pureed vegetables to saucepan. Stir in remainder of ingredients, except lemon juice, and bring to boil. Cover and simmer over medium/low heat for about 20 minutes, stirring occasionally then stir in lemon juice and serve.

HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur.