A spiced and delectable brew of Spanish and Dickensonian origins.
Makes 8 servings
A family-favorite recipe straight out of the classic Moosewood Cookbook. Economical, nourishing and filling, this is a fantastic way to get your vegetables for lunch or dinner. Freezes exceptionally well. Perfect for fall or winter meals.
1/4 cup good quality olive oil
2 cups chopped onions
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery
2 tsp paprika
1 tsp turmeric
1 tsp basil
1 tsp sea salt
dash of cinnamon
dash of cayenne
1 bay leaf
3 cups stock or water
1 cup chopped fresh or canned tomatoes
3/4 cup chopped sweet peppers
1 1/2 cups cooked chickpeas
1 T tamari or coconut aminos
Method
In a soup kettle or large saucepan, saute first 4 vegetables in olive oil over medium heat for about 5-10 minutes.
Add all of the spices, including the bay leaf, and toast for 1-2 minutes until fragrant.
Add stock or water and simmer, covered, for 15-20 minutes.
Finally, add remaining vegetables, chickpeas and tamari. Simmer another 10-20 minutes until all the vegetables are as tender as you like them.
Make it your own! All the vegetables used in this soup are flexible. Any orange veggie can be combined with any green veggie. For example, peas or green beans could replace the peppers. Carrots can be used instead of, or in addition to the squash or sweet potatoes. The spice blend is what makes it amazing and you may want to increase or decrease any of them to your own taste.