I made vegetable stock yesterday and started looking for some recipes for a veggie soup that was a bit different. I make soups often and they all tend to taste alike. I guess my habit of putting in the same veggies and spices makes that the case.
My beautiful girl friend Dawn Brockett has this recipe posted in her Karma Yoga in the Kitchen cookbook that was compiled for the Hidden Springs Ranch Yoga Retreat in 2006. I thought I would give it a whirl and change up the normal soup that I tend to make.
This is a bit like chili but without the gas producing beans and tempeh that are added to a good vegetarian chili, it’s soupier and is a pleasant change to the same ole soup! These are the things you will need:
- 1 tsp. olive or avocado oil
- 1 Large or 2 medium onions diced
- 2 tbsp. chili powder
- 1 pinch of sea salt
- 1 pinch of ground pepper
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 1 cup carrots, chopped
- 2 tsp. ground cumin
- 1 tbsp. dried basil
- 2 tsp dried thyme
- 1 1/2 cups tomato sauce
- 1 28 ounce can diced or crushed tomatoes (or 2 1/2 c diced fresh tomatoes)
- 1 tsp. minced chipotle pepper or more if you like it spicy
- 1/4 -1/2 cups chopped fresh cilantro
- 3 cups vegetable stock
- 1 cup corn fresh or frozen
- Toppings : cilantro, avocado, pepper jack cheese, sour cream (optional)
1. Coat a large sauce pan with your oil of choice over medium heat.
5. Sauté vegetable and herbs for a few minutes until carrots begin to soften.
7. Mix in tomato sauce, tomatoes, chipotle pepper, cilantro and honey or molasses.
8. Stir and cook for an additional 5 minutes.
9. Serve warm with an extra sprinkling of cilantro, avocado, cheese and a dollop of sour cream if desired.
This is a gem of a soup and has the different taste I was looking for. It imparts a relatively mild but earthy and spicy heat that can be adjusted to your tastes and is a happy healthy soup!
We would love to know what you think about this recipe. Please leave your comments below.
G & B