Soup for All Seasons

It's getting to be that time of year when you start craving warm, comforting foods. I always forget about soup until I notice leaves changing on the trees - the start of the season change. I suddenly yearn for the smell of a big pot of veg and broth marinating on the stove top. So I made it happen... 

This is first attempt at a plant-based soup that is geared to provide a good amount of protein, for a prep-friendly meal or side option. 

Soup for all Seasons

In a large pot, on medium heat, add the following ingredients:

1 tablespoon of flax oil (oil of choice for its omega 3's)

2 chopped cooking onions

4 gloves of pressed garlic

1/2 teaspoon of pressed ginger

2 chopped carrots

Cook until onions are transparent then lower heat and add:

2 teaspoons of cumin

1 teaspoon of mild curry

1/2 teaspoon of dried thyme

1 teaspoon of pepper

1/2 teaspoon pepper flakes 

1/2 teaspoon cayenne

1 teaspoon turmeric

3/4 cups chopped tomatoes

2 chopped finely portobello mushrooms 

2 chopped celery sticks

1 cup of finely chopped spinach

3 green onions chopped - use only the whites for cooking - save the green for garnish

2 cups of cooked chickpeas (garbanzo beans) 

1/4 cup of quinoa - measured dry

Add 4 cups of vegitable broth and 2 cups of water to your pot, bring to a boil then cover and simmer, stirring occasionally on low heat for 45-50 minutes or until the carrots become soft. 

During this time you should go outside for approximately 5 minutes, then come back in so you can really appreciate the warm, spicy smells filling your kitchen! 

Once your soup is done you can garnish with any of your favourite toppers - or pair it with a little sandwich for lunch!  

I used pine nuts, green onion and organic sunflower sprouts - which added a nutty flavour and a really nice texture. This soup is a great source of protein, it's also low in fat and high in nutrients! Enjoy your soup for all seasons! 

HINT: No salt added - salt to taste once cooked with pink sea salt.