Moroccan Inspired Vegetable Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
A hearty, exotically-spiced soup with saffron, curry, ginger and even sweet orange notes. Vegan, but with nutty chickpeas and a ton of vegetables and grains you'll never miss the meat. This also freezes well. Ingredients:
1 tbsp olive oil |
1/2 large onion, diced |
5 medium carrots, chopped |
1 large red pepper, chopped |
1 stalk celery, diced |
1 clove garlic, grated |
1 tsp grated fresh ginger |
1/2 tbsp orange zest |
6 cups vegetable broth |
1/3 cup orange juice |
1 19 oz. can diced tomatoes |
2 tbsp tomato paste |
1 tsp curry powder |
1 tsp cumin |
1/2 tsp saffron threads, crushed |
1/2 tsp black pepper |
1 19 oz. can chickpeas, drained |
1 cup golden jewel grains blend (a mixture of israeli couscous, tri-colored orzo, split garbanzo beans and quinoa - feel free to substitute your favourite mix) |
5 oz green beans, chopped |
salt, to taste |
Directions:
1. Heat olive oil in a large stockpot over medium-high flame.
2. Add onion, carrots, pepper and celery. Cook 7-8 minutes.
3. Stir in garlic, ginger and prange zest, cook until fragrant, about 1 minute.
4. Stir in broth, orange juice, tomatoes, tomato paste, curry, cumin, saffron, and pepper.
5. Bring to a boil, then reduce heat and simmer 30 minutes.
6. Stir in chickpeas, grain blend and green beans, cover and simmer 15 minutes, until beans are tender.
|
|