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.