Friday, December 11, 2015

Soulful Soup

As the temperature drops, there's no better meal to warm you up and fill your insides with a little sunlight than home-made soup.

I love making soup all-year round but soup in winter tastes a little bit better.

The ingredients could be anything and everything.  I opened up my fridge, and everything I saw was used.

For this specific recipe, here's what I used:
1 can of kidney beans, washed thoroughly until water runs clear
1 can of chickpeas (or garbanzo beans), washed thoroughly until water runs clear
1 large can of organic canned tomatoes
1 tablespoon organic tomato paste
2 cups of chopped kale (opt for local)
3 zucchinis, chopped
2 carrots, chopped
1 large yellow onion, chopped
4 garlic gloves, chopped
2 cups cauliflowers, chopped into florets
1 red bell pepper, chopped
2 cups baby potatoes, chopped (with skin)
1 cup uncooked brown pasta (optional)
1 tablespoon olive oil
For seasoning, you can put whatever you like.  I used: salt, pepper, cumin and a bit of Italian herbs
Water (I used over 6 cups but it all depends on how thick/watery you want your soup to be)

First, heat the olive oil and fry the onions and garlic until soft.
Then add all the vegetables.  Every tiny morsel.
Add the water, spices, and stir.  Cover and keep on a medium heat for about 30 to 40 minutes.
Keep checking to see how much liquid you will need.  Add and season accordingly (the more water you add the more seasoning you need).
Stir gently as the vegetables are now soft.
Add the pasta and cook for another 7 minutes.
Serve with a wedge of lemon.


PS I apologize for the low-quality video and lack of pictures :( We were so excited to dive into the soup we completely forgot to take a shot.

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