How to Make Vegetable Soup (Emirati Style)

 

Nutritious, hearty, and infused with authentic Emirati flavours

Vegetable soup is a nourishing comfort food enjoyed worldwide, but when crafted Emirati style, it becomes something truly special. Emirati cuisine brings together the richness of Arabian spices with fresh, local ingredients to create dishes that are both satisfying and full of flavour.

In this blog post, we’ll guide you through making traditional Emirati-style vegetable soup. This version is packed with wholesome vegetables and subtly spiced for a warm and flavourful experience—perfect as a starter or light main course.

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Why Emirati-Style Vegetable Soup?

What sets Emirati vegetable soup apart is the unique spice blend used in the Gulf region, including turmeric, cinnamon, and bezar—a fragrant Emirati spice mix. These spices give the soup a distinctive aroma and taste that is both earthy and comforting. Unlike Western soups that often rely on cream or butter, Emirati soups focus on depth of flavour using spices, fresh herbs, and slow cooking.

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Ingredients (Serves 4–6)

2 tablespoons vegetable oil or olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 teaspoon turmeric powder

½ teaspoon ground cinnamon

1 teaspoon bezar (or a mix of cumin, coriander, and black pepper)

2 medium carrots, diced

1 large potato, peeled and diced

1 courgette (zucchini), chopped

1 small aubergine (eggplant), diced

1 tomato, chopped

750ml vegetable stock or water

Salt and black pepper to taste

Handful of fresh coriander or parsley, chopped

Juice of half a lemon

Optional additions:

A few green beans or spinach leaves

A handful of red lentils for extra protein

A dash of hot sauce for heat

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Instructions

Step 1: Sauté the base

In a large pot, heat the oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the garlic and cook for another minute.

Step 2: Add the spices

Sprinkle in the turmeric, cinnamon, and bezar (or substitute spices). Stir well for 1–2 minutes until the spices are fragrant and lightly toasted.

Step 3: Add the vegetables

Add the carrots, potato, courgette, aubergine, and tomato. Stir everything together so the vegetables are well-coated with the spices.

Step 4: Simmer the soup

Pour in the vegetable stock or water. Bring to a gentle boil, then reduce the heat and let the soup simmer for 20–25 minutes, or until all the vegetables are tender.

Step 5: Season and finish

Season with salt, pepper, and lemon juice to taste. Just before serving, stir in the chopped fresh coriander or parsley.

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Serving Suggestions

This Emirati vegetable soup is delicious on its own, but you can also serve it with:

Warm khameer or regag bread

A small bowl of rice or vermicelli on the side

A drizzle of olive oil or a spoonful of plain yoghurt for added richness

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Storage Tips

Refrigerate: Keep in an airtight container in the fridge for up to 3 days.

Freeze: Store in individual portions in the freezer for up to 2 months.

Reheat: Gently warm over the stove on low heat, stirring occasionally.

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Emirati vegetable soup recipe

Traditional Emirati soup

How to make vegetable soup Emirati style

Middle Eastern vegetarian soup

Healthy Gulf-style soup

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Final Thoughts

This Emirati-style vegetable soup is a beautiful blend of tradition and nutrition. Using fresh vegetables and authentic spices, it offers a simple yet deeply flavourful meal that honours the roots of Emirati home cooking. It’s ideal for anyone seeking a healthy, meat-free dish that doesn’t compromise on taste.

Whether you’re new to Emirati cuisine or simply looking for a new way to enjoy vegetable soup, this recipe is a must-try. Serve it up for your family or guests, and let the warm spices of the 

Emirates do the talking.

--- write ✍️ by foodie Parmod.