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.
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.
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;
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;
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.