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Vegetable Soup (Clear Broth or Creamy Milk & Dill)
A nourishing Egyptian staple. The aromatic mastic and cardamom pods provide an irreplaceable floral depth to the vegetable broth.
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Ingredients
- Assorted fresh seasonal vegetables3 cups diced zucchini, carrots, potatoes, celery & peas
- Rich chicken or beef broth4 cups strained hot broth
- Finely minced yellow onion1 medium onion
- Egyptian baladi ghee or butter1 tablespoon
- Mastic tears, cardamom & salt2 mastic tears, cardamom pods, salt, white pepper
- Fresh whole milk and chopped dill1 cup milk + 2 tbsp dill (for creamy variation)
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 140, protein 6, fat 5, carbs 18, fiber 4, sugar 6
Original steps
- Melt butter or ghee in pot. Sauté onion with mastic and cardamom until fragrant.
- Add carrots and potatoes first (firmer vegetables), sauté for 3 minutes, then add zucchini, peas, and celery.
- Pour boiling broth over vegetables, cover, and simmer gently for 15-20 minutes until tender.
- Creamy milk variation (Optional): Whisk in fresh milk and a spoonful of flour, simmer for 3 minutes, and stir in chopped fresh dill before serving.
- Serve hot with a squeeze of fresh lemon juice.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking