Shurbah

Description
Blended vegetable soup

Ingredients

 * 2 tablespoons of butter
 * 1 cup of chopped onion
 * ¾ cup of chopped carrot
 * ¾ cup of chopped potato
 * ¾ cup of chopped cabbage
 * ½ cup of regular oatmeal
 * 2 tablespoons of tomato paste
 * ½ teaspoon ground cardamom
 * ½ teaspoon Omani mixed spice
 * 1 tablespoon thyme leaves (or oregano leaves)
 * 1½ Maggi bouillon cubes (chicken, beef or vegetable flavor)
 * 2 tablespoons chopped fresh coriander or cilantro (optional)
 * ½ of a green bell pepper (optional)
 * lemon (optional)

Directions

 * 1) In a saucepan, saute the onions in the butter until they are translucent.
 * 2) Add the chopped carrots, potatoes, cabbage, and about 3 cups of water.
 * 3) Bring to a boil and cook until the vegetables are tender, about 45 minutes.
 * 4) Remove from the heat and allow to cool.
 * 5) (you can add a little ice or very cold water to speed up the process.
 * 6) ) when cool enough not to damage the blender (or food processor), puree in the blender.
 * 7) Return the pureed vegetables and their liquid to the saucepan.
 * 8) In a bowl on the side, mix (stir) the oatmeal with 1 cup of water.
 * 9) Add the oatmeal to the saucepan.
 * 10) Add the rest of the ingredients and about 2 cups of water and bring the mixture to a boil.
 * 11) Reduce heat and simmer for about 20 minutes.
 * 12) Add more salt and black pepper to taste.
 * 13) If the soup is to thick for your liking add more water while it is cooking.
 * 14) Serve in bowls with lemon wedges on the side.