10-Spiced Chunky Vegetable Soup


This recipe is from Angela Liddon’s book, Oh She Glows. Its so comforting, warming and really healthy. What really makes this soup, is the 10 blended spices; which are sort of a creole type spice mix. This is such a hearty, filling, spicy, smoky, full of depth and rounded flavour! It feels like a luxurious treat, but, in reality, it was full of hearty goodness: high protein, large amount of organic vegetables, some healthy fats and limited carbohydrate (I often omit the sweet potato and instead use 1.5 cups of butternut squash . There is something so satisfying about that; you feel like you’ve indulged but actually you’ve nourished your body! I am all over food like this! Angela makes the soup with a cashew cream, but I’ve omitted that in my adaptation of the recipe.

 Picture

 Ingredients

 Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

 Recipe

10-Spiced Chunky Vegetable Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

10-Spiced Chunky Vegetable Soup

Ingredients

    For the 10-spiced mix
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons fine grain sea salt
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cayenne pepper
  • For the soup
  • 6 cups Vegetable stock
  • 1 tbsp Extra Virgin Olive Oil
  • 2 Garlic cloves, chopped
  • 1 Onion, chopped
  • 1 Red pepper, chopped
  • 3 Carrots, peeled and chopped
  • 1.5 Sweet potato, peeled and chopped
  • 1 stalk Celery, chopped
  • 1 Tinned chopped tomatoes
  • 2 cups Spinach, organic, washed
  • 2 tbs Fresh Parsley, chopped
  • 1 Canned butterbeans
  • 2 tbsp 10-spice blend
  • to taste Salt & Pepper
  • 2 tbsp Fresh basil, chopped
  • To serve Toasted pumpkin seeds

Instructions

  1. In a large pot, heat the oil over medium heat. Add the garlic and onion and fry for 3 to 5 minutes, or until the onion is translucent. Season generously;
  2. Add the carrots, pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, 10-spice blend. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season and add the bay leaves;
  3. Simmer the soup, uncovered, for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season. During the last 5 minutes of cooking, stir in the spinach, drained beans and fresh herbs.
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