📝 About This Recipe
Shorwa-e-Tarkari is a soul-warming vegetable soup that represents the rustic, hospitable heart of Afghan home cooking. This vibrant stew balances the earthiness of root vegetables with the aromatic depth of turmeric, coriander, and a touch of tomato, creating a nutrient-dense broth that is both light and deeply satisfying. Perfect for chilly evenings, it captures the ancient flavors of the Silk Road in a single, steaming bowl.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 inch piece Fresh Ginger (peeled and grated)
Vegetables and Legumes
- 2 medium Potatoes (peeled and cut into 1-inch cubes)
- 3 medium Carrots (peeled and sliced into thick rounds)
- 2 small Zucchini (sliced into half-moons)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 1 can Chickpeas (15 oz, rinsed and drained)
- 2 tablespoons Tomato Paste (concentrated)
- 1 large Roma Tomato (diced)
Spices and Liquid
- 1 teaspoon Ground Turmeric
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- 6 cups Vegetable Broth (low sodium)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
Finishing Touches
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Dried Mint (crushed between palms)
👨🍳 Instructions
-
1
Heat the vegetable oil or ghee in a large heavy-bottomed pot or Dutch oven over medium heat.
-
2
Add the diced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and have turned a deep golden brown. This caramelization is key to the soup's depth.
-
3
Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
-
4
Add the tomato paste to the center of the pot. Fry it in the oil for 2 minutes until it turns a shade darker; this removes the raw metallic taste.
-
5
Incorporate the ground turmeric, coriander, and cumin. Toast the spices with the aromatics for 30 seconds to release their essential oils.
-
6
Add the diced potatoes and carrots. Stir well to coat every piece of vegetable in the spice and tomato base.
-
7
Pour in the vegetable broth and the diced fresh tomato. Season with a generous pinch of salt and black pepper.
-
8
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 minutes.
-
9
Add the green beans and the drained chickpeas to the pot. Replace the lid and continue to simmer for another 10 minutes.
-
10
Finally, add the zucchini. Zucchini cooks quickly, so simmer for only 5-7 more minutes until all vegetables are fork-tender but not mushy.
-
11
Turn off the heat. Stir in the fresh lemon juice and the crushed dried mint. This provides a bright, refreshing contrast to the earthy spices.
-
12
Taste the broth and adjust the seasoning with more salt or pepper if necessary. Let the soup sit for 5 minutes before serving to allow flavors to meld.
-
13
Ladle the hot soup into deep bowls and garnish generously with fresh cilantro.
💡 Chef's Tips
For the most authentic flavor, don't rush the onions; they should be truly golden, not just translucent. If you prefer a thicker soup, use a spoon to smash a few of the cooked potato cubes against the side of the pot. Always add the zucchini last to ensure it retains a bit of texture and its vibrant green color. Dried mint is a signature Afghan garnish—don't skip it, as it adds a unique cooling aroma that defines the dish. You can swap the chickpeas for kidney beans or yellow split peas (if using split peas, add them at the beginning with the broth).
🍽️ Serving Suggestions
Serve hot with torn pieces of Afghan Naan or crusty sourdough bread for dipping. Pair with a side of 'Salata' (a fine-diced Afghan salad of tomato, cucumber, and onion). A dollop of thick Greek yogurt or Chaka on top adds a lovely creamy element. Serve with a side of spicy Afghan green chutney (Chatney Gashneez) for those who like heat. Accompany with a hot cup of green tea flavored with cardamom to finish the meal.