I must admit that when my partner pointed this recipe out I was less than impressed. The spices required for this soup seemed a little odd and when I was making it, wondered how on earth it was going to taste.

I didn’t have this the first night as I had prepared another meal but my partner did try some after getting home from work late last night and thoroughly enjoyed it.
I’ve since tried it and must agree, it is really yummy!

We are trying to eat 2 or 3 meals per week without meat so healthy soups, for us, are the perfect choice. This one in particular has an amazing aroma and is wonderful served with crusty bread.

If you try it, don’t forget to come back and share your thoughts on it!

INGREDIENTS

  • 4 tablespoons olive oil
  • 2 cups chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, crushed
  • 2 cups diced peeled sweet potatoes
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 pinch ground cinnamon
  • 1 pinch cayenne pepper
  • 1 bay leaf
  • 3 cups vegetable stock
  • 1 tablespoon tamari
  • 1 cup chopped fresh tomato
  • 1 1/2 cups cooked garbanzo beans (chickpea)
  • 3/4 cup chopped green bell pepper

DIRECTIONS

  • Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.

  • Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.

    • Source: Allrecipes.com

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