شوربة الخضار

Put a little vegetable oil in a pot over medium heat.

Add the chopped white part of the green onion and sauté until it softens.

Add the diced potato and stir it with the onion.

Add the diced carrot, stir, and let the vegetables sauté together for a few minutes.

When the potato and carrot are almost cooked, add the diced zucchini and stir well.

In a separate small pot, dissolve the frozen bone broth with a little water and heat until warm.

Pour the hot bone broth over the sautéed vegetables.

Add the spices: curry, cinnamon, cardamom, black pepper, and salt. Stir well to combine.

Cover the pot and let the soup simmer over low heat until the vegetables are fully cooked.

Taste the soup to ensure the vegetables are tender, then turn off the heat.

Pour the soup into a serving bowl.

Garnish with the green part of the green onion and pumpkin seeds.