The following recipe makes a huge pot of soup. If you want to make less, divide the recipe in half. However the soup does freeze well. It tastes even better the day after it is made. The perfect soup to enjoy on a chilly day!
INGREDIENTS:
2 boxes (total 800 grams) of peeled cut-up squash, diced bite size
1 large onion, small diced
2 celery stalks, small diced
2 carrots, small diced
5 garlic cloves, minced
2 large zucchini, medium diced
4 Yukon Gold potatoes, medium diced
1 small can of tomato paste (156 ml)
1 teaspoon of freshly grated ginger root
2 cans of chickpeas (each is 540 ml), drained and rinsed
2 tablespoons of extra virgin olive oil
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper or more to taste
vegetable stock or water, just enough to cover all of the vegetables
salt to taste
freshly ground black pepper to taste
1/2 cup chopped fresh cilantro (optional)
METHOD:
In a large stock pot, over medium heat, warm up the olive oil. Add the onions, celery, and carrot and saute for 8 minutes. Stir regularly and add a bit of salt so that the vegetables release some of their liquid.
Add garlic and ginger and saute until fragrant. Be careful to not burn. Now add turmeric, cinnamon, cumin, cayenne and tomato paste. Cook for a minute while stirring. Toss in squash, zucchini, potatoes, chick peas, stock or water, salt and black pepper. Increase heat to high, cover and bring to a boil. Once it comes to a boil, lower heat to medium low. (Keep lid on) Continue to cook for 35 minutes on a slow simmer. Adjust seasoning and sprinkle with cilantro (if using) and serve.TIPS:
1. In order to ensure that the various vegetables are cooked evenly, the vegetables should be diced into different sizes as follows:
Equally dice the onions, celery, and carrots approximately the size of the chickpeas.
And similarly equally dice the zucchini, squash and potatoes but into bite size cubes (about half inch in size). Just slightly larger than the onions, celery and carrots.
