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An Afghan Starter: Vegetable Shorwa

Hasina Ahmadi shares a delightful and popular vegetarian Afghan starter.

This shorwa (soup) is a refreshing and healthy vegetable soup that is great for summer dining. It is a simple and traditional Afghan dish, yet full of flavour and is served to guests on a regular basis. What I love about this soup is that you can choose from a variety of different  toppings and it will still be a simple, exotic and presentable dish. When guests arrive and families are gathered around, there is no better way of starting your meal. It is an easy soup to make so have a go and serve a big bowl of hearty, warming shorwa to your family members and guests.


Serves 4-6



• 3 tbs of corn oil
• 2 large onions, chopped
• ½ tbs of salt, or to taste
• 4 cups water
• 2 medium potatoes, peeled and cut into 1 inch cubes
• 2 large carrots, cut into 1 inch cubes
• 2 ribs celery with leaves, sliced
• ¼ tbs of pepper
• ¼ tbs of ground cinnamon
• 1 egg, beaten
• 2 tbs fresh flat-leaf parsley, chopped




1. Heat oil in a large pot. Add onions and ¼ teaspoon of the salt, and stir fry over a medium heat for two minutes.
2. Add potato, carrots, celery, water, the remaining salt, pepper and cinnamon, and bring to a boil.
3. Simmer soup, covered, for 30 minutes.
4. Once simmered, add a beaten egg into the pot of soup and stir in a circular motion until cooked.
5. Serve warm, garnishing each serving with a sprinkle of parsley.




Hasina Ahmadi is a student who enjoys cooking and loves to explore different traditional recipes.




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