3 Tbs olive oil
1/2 cup chopped yellow or white onion
2 cloves chopped garlic
2 cups sweet potatoes, peeled and chopped into 1/2 inch cubes
1/2 cup chopped celery
1 cup chopped fresh Roma tomatoes or large can stewed tomatoes
3/4 cup chopped green, yellow or red peppers
1 – 15 oz. can cooked chickpeas – also avail in boxes these days!
3 cups veggie stock or water, adjust as needed
2 tsp paprika
1 tsp dried basil
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne
1 bay leaf
1 Tbs Tamari or soy sauce
In a large soup kettle saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes. Add seasonings, and the stock or water. Cover and simmer for fifteen minutes. Add remaining vegetables and the chickpeas. Simmer and stir gently another 20 to 30 minutes or so until all the vegetables are tender.
This is probably one of the most delicious winter soups you can make at home. The fragrance of the cinnamon adds that ‘special comfort’ as it wafts through the house. Try with a variety of green vegetables, or use any kind of squash in this recipe as well. Takes about 1.5 to 2 hours for prep and simmering. Serve with warm flat-bread, a mixed field green salad, and sprinkle with lots of love.
Serves 6 – Enjoy!