Fall has rolled into town these past few days, so in lieu of a baked good this week, I thought a nice, hearty, tummy-warming soup might be more appropriate. This particular recipe is one my mother has adapted from the “Moosewood Cookbook,” and it is the perfect fall comfort food. I hope you enjoy this soup as much as my family does!Ingredients: 2-4 tablespoons olive oil 2 cups chopped onions 2 cloves of garlic, crushed 2 cups chopped and peeled sweet potatoes or winter squash 1/2 cup chopped celery 1 cup diced tomatoes, fresh or canned 3/4 cup chopped sweet peppers 1 1/2 cups cooked chickpeas 3 cups water 2 teaspoons paprika 1 teaspoons turmeric 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon salt dash of cinnamon dash of cayenne 1 bay leaf 1 tablespoon tamari
Method: In a soup pot or large saucepan, saute the onions, garlic, celery, spices and tamari. Add the water, cover and simmer for 15 minutes. Add the remaining veggies and the chickpeas, simmering for about another ten minutes – you want all the vegetables to be at your preferred tenderness. That’s it! It’s the simplest, most delicious thing in the world. And the best thing is, you can basically use whatever veggies are lying around: Peas or green beans could substitute for bell peppers, carrots could be thrown in with or instead of the sweet potatoes or squash. If you are up for some experimenting, you’ll find whatever combination tastes best for you.