From Moosewood Cookery by Mollie Katzen

3-4 tbs olive oil

2 cups chopped onion

2 cloves crushed garlic

2 cups chopped, peeled sweet potatoes or pumpkin

½ cup chopped celery

1 cup chopped fresh tomatoes or 1 can chopped tomatoes

¾ cup chopped sweet peppers

1 ½ cups cooked chickpeas

3 cups stock or water

2 tsp paprika

1 tsp turmeric

1 tsp basil

1 tsp salt

dash cinnamon

dash cayenne

1 bay leaf

1 tbs tamari soy sauce

In a large saucepan sauté onions, garlic, celery, sweet potatoes in olive oil for about five minutes. Add seasonings, except tamari and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes until the vegetables are as tender as you like.

Note: the veges used in this soup are flexible. Any orange vege can be combined with green. For example, peas or green beans could replace the peppers. Carrots can be used instead of or in addition to the pumpkin or sweet potatoes. I add Kale.


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