Quick Vegetarian Vegetable Soup

Serves 8

 

Chock full of cold- and flu-fighting spices, this soup is perfect for a quick meal, anytime.

 

2 tablespoons olive oil

1 medium onion, chopped

4 ribs celery, thinly sliced

2 large sweet potatoes, peeled and cut into small cubes (about 4 cups)

2 teaspoons fresh ginger, minced

4 large cloves garlic, minced

2 teaspoons sweet or smoked paprika

1 teaspoon turmeric

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon ground cayenne pepper – optional

6 cups reduced-sodium chicken or vegetable broth or stock

One 28-ounce can diced tomatoes

1 1/2 cups cooked chick peas (or one 15-ounce can, drained and rinsed)

 

 

In a large Dutch oven heat olive oil over medium heat. Add onion and celery and cook, stirring occasionally, until softened about 5 minutes. Stir in sweet potato, ginger, garlic, paprika, turmeric, oregano, bay leaf, salt, pepper, and if desired cayenne pepper. Stir and cook for about 1 minute to blend ingredients and start to soften the garlic. Stir in the broth, tomatoes, and chick peas. Bring to a boil, reduce to a simmer and cook, partially covered, for about 30 minutes. Season more to taste with salt if desired.

 

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