New Taste Journal
Whole Grain · Whole Food · Big Flavors
2 Tbs. Olive Oil
2 Celery Stalks
2 Tbs. Chopped Garlic
8 Ounces White Mushrooms
1 Green Pepper
1 Can Garbanzo Beans, 15 oz.
1 Can Plum Tomatoes, 28 oz.
4 Cups Vegetable Stock
2 Tbs. Lemon Juice
1 Tbs. Yellow Curry Powder
1 Tbs. Ground Cumin
1 tsp. Ground Coriander
1/2 tsp, Crushed Red Pepper
1/2 tsp. Salt
2 Tbs. Chopped Herbs, parsley or cilantro or basil
Cut carrot, celery and onion into large, chunky pieces.
Use a damp towel to wipe any visible dirt from the mushrooms.
Slice the mushrooms and chop the garlic.
Cut zucchini into 1/4 inch circles.
Peel and dice the potato.
Cut pepper into large pieces.
Place garbanzos and tomatoes into a blender and puree.
Place soup pot over medium heat.
Add oil, onion, carrot and celery.
Cook and stir vegetables for about five minutes, until they begin to soften.
Add garlic and mushrooms; cook another few minutes.
Add potatoes, pepper and zucchini.
Add garbanzo-tomato puree.
Add vegetable stock.
Mix ingredients together.
Let soup come to a boil.
Adjust heat down to a simmer.
Simmer and stir occasionally for half an hour.
Add spices and lemon, no salt.
Mix and simmer for another half hour.
Soup is ready when the potatoes are soft and crumbly.
Taste for salt and add if needed.
Add herbs, mix well. and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.