This is a late fall soup that’s been warming us up. Outside there’s a bit of snow on the ground, daylight is short, and we spend more time in the kitchen, slow cooking our food. This soup has the warm colors of orange vegetables, flecked with green vegetables. Make a big pot, and I’ll show you some ways that you can brighten its flavor on the second day.
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| 6-8 |
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This is a late fall soup that’s been warming us up. Outside there’s a bit of snow on the ground, daylight is short, and we spend more time in the kitchen, slow cooking our food. This soup has the warm colors of orange vegetables, flecked with green vegetables. Make a big pot, and I’ll show you some ways that you can brighten its flavor on the second day.
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Ingredients
- 5 cups water
- 1/4 cup Seaweed Soup Mix
- 1/4 cup brown rice, uncooked rinsed
- 3-4 tbsp unrefined coconut oil
- 2 cups onion chopped
- 3 cloves garlic minced
- 2 cups sweet potatoes or winter squash peeled and cubed
- 1/2 cup celery chopped
- 1/2 cup carrots cut in rounds
- 1 cup fresh tomatoes peeled, seeded and chopped (or 1 12 oz canned diced tomatoes)
- 1/2 cup red or yellow sweet peppers chopped
- 1/2 cup green beans cut in 1" pieces, or peas (these can be frozen)
- 1 1/2 cups cooked chickpeas (one 15 oz can, rinsed and drained) or 3/4 cup dry chickpeas cooked earlier in the day and drained
- 2 bay leaves
- 2 tsp sweet Hungarian paprika
- 1/2 tsp turmeric or 2 Tbsp grated fresh turmeric
- 1 tsp dried basil (or 1 tbsp fresh basil) chopped
- 1 tsp sea salt and more to taste
- black pepper to taste
- Dash cinnamon
- Dash cayenne
- 1/2 cup fresh parsley minced
- 1 tbsp tamari
Servings:
Instructions
- In a medium saucepan combine water with the rice and soup mix and bring to a boil. Reduce heat to a simmer and partially cover pot. Allow to simmer while you prepare the vegetables.
- In a large soup pot, sauté the onions and garlic in oil until they are translucent. Combine cubed sweet potatoes or squash with onion mixture and stir. Add all the spices, except for the tamari and parsley, and pour in the hot seaweed/rice mixture.
- Simmer, covered for 20 minutes on low heat until the sweet potatoes or squash cubes are tender. Remove bay leaves and roughly mash with a potato masher, leaving some tasty chunks.
- Stir in celery, carrots, tomatoes, peppers, green beans (or peas) and cooked chickpeas. Cover and simmer another 10 minutes until the vegetables are just tender and still brightly colored.
- Add parsley and tamari. Taste for seasoning.
Recipe Notes
On the second day, squeeze in the juice of a lime, add a dash or two of cumin, a little cut corn, garnish with cilantro and serve with corn chips. Voila! A new soup!
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