Ethiopian-Style Vegetarian Soup/Stew


I recently have discovered the spice mixture called Berbere. An aromatic combination that includes paprika, coriander, ginger, cardamom, fenugreek, nutmeg, allspice, cloves, etc. So aromatic! A staple in many Ethiopian dishes. For additional spiciness, add a few drops of Flying Olive Cayenne Red Chili Pepper EVOO. BHL


1 Tbsp Flying Olive Garlic or Flying Olive Single Varietal Extra Virgin Olive Oil of choice.

1 medium onion, sliced thin

4 cloves garlic, minced

5-6 cups vegetable or chicken broth

2 large carrots, ½" dice

1 cup sweet potato, ½" dice

1/2 cup red lentils

1/4 cup quinoa, rinsed

2 Tbsp Berbere spice mixture

3-4 cups chopped cabbage, collards, spinach, kale, or chard or a combination

Sea salt

Freshly ground black pepper

1 Tbsp low sodium soy sauce or tamari sauce


Saute the onion and garlic with the Flying Olive EVOO for about 3 minutes. Add the vegetable or chicken broth, carrots, sweet potato, lentils, quinoa and Berbere. Let simmer for about 15 minutes until vegetables are cooked.

Add the cabbage, pepper, soy sauce. Add sea salt to taste. Cook for 5 minutes, stirring occasionally. If desired, add a few drops of Flying Olive Cayenne Red Chili EVOO. Serve over couscous or rice.

Submitted by Barb L.