Thursday, April 29, 2010

Rainbow Soup

3-4 tablespoons olive oil
2 cups chopped onion
3 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery
1/2 cup shredded kale
1/2 cup finely sliced carrots
1 cup chopped fresh tomatoes (or canned)
3/4 cup chopped sweet peppers
1-1/2 cups cooked chickpeas
3 1/2 cups stock or water
Dash of cinnamon, dash of cayenne
1 bay leaf
1 tablespoon tamari
2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt

In a soup kettle sauté onions, garlic, celery, and sweet potatoes in olive oil for about 5 minutes.
Add seasonings, except the tamari, and the stock or water. Simmer, covered for 15 minutes.
Add remaining vegetables and cooked chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.
The beauty in this soup is the assortment of veggies you can use! Pretty much combine as much color as you can into the soup with what ever you have on hand. You can add in others like broccoli , zucchini, roasted red peppers  ~ this  soup so flexible. I also love to add in a cup or two of left over grains from my fridge (quinoa, rice...or a mixture). It's a hearty meal with lots of room to be creative.

 in rainbows



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