Vegetable Soup
Teri-Ann Carty
A Classic Vegetable Soup never hurt anyone! Actually it's the cure for so many things; keep this recipe close - you never know when you might need it!
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Course Dinner, Lunch, Main Course, Soup
- 1 large sweet potato (diced)
- ½ a large red onion (diced)
- 2 garlic cloves (minced)
- 2 stalk celery (chopped)
- 2 carrots (chopped)
- 1 can diced low sodium tomatoes
- 1 large can organic chickpeas rinsed. (Or you can cook your own from dried)
- 2 tomato cans of water
- big fistful of spinach
- 1 tbsp coconut or olive oil
- 1 tbsp curry powder (more to taste)
- 1 tsp turmeric
- ½ tsp chili flakes
- 1 tsp sea salt and cracked pepper
- nutritional yeast
In a large pot, add coconut or olive oil and chilli flakes.
Add in onion and garlic until you can see the garlic start to brown. Doesn't take long!! Add in all your spices, reserving some sea salt and pepper.
Add in carrot and celery and cook for 2-3 min. Then add the sweet potato. Cook for another 3,4 min. Adding a touch of water to help along.
Once veggies start to soften add in tomato and the desired amount of water. Allow to come to a boil and reduce heat cooking until veggies are fork tender.
Add in chickpeas and cook for 3 min.
Add in a big handful of spinach just at the end. Check for more seasoning and get your bowls ready!!
I like to give it about 15 minutes to rest off the heat and then ladle into bowls. Finish with a sprinkling of nutritional yeast, olive oil and a pinch more sea salt and cracked pepper.
Keyword dairy free, easy, gluten free, plant based, quick, soup, vegan, vegetable soup, warm
