I woke up this morning to a light drizzle followed by heavy rain. I immediately made up my mind to make a pot of soup for dinner along with freshly baked bread. To most people rain is not a good weather condition, but for my daughter and me we celebrate it. She loves to drink hot chocolate while I love my chai. Sometimes, I love to bake or make warm food that nourished our soul. Inspired by a soup recipe in the local news paper, I decided to add some of the spices mentioned there to prepare my soup. Plenty of veggies, garbanzo beans and warming spices, I think I have found a soup that I would make often for supper to lunch.
Stock Pot / Pan
Leeks / Onions - 1 cup sliced
Carrots - 1 cut into small cubes
Celery - 4 stocks chopped
Potato - 3 Skin pealed and cut into chunks
Beans - 12 cut into 1 inch pieces
Bell Pepper - 1 cut into chunks
Butternut Squash - 2 cup pureed ( or soup)
Dried Dill - 1 tsp
Tomato - 1 big
Coriander Powder - 1/2 tsp
All Spice Powder - a pinch
Garlic Powder - 1 tsp ( or more as per taste)
Pepper - as per taste
Garbanzo Beans - 1 can
Olive Oil - 2 tbsp
Water - 2 cups
1. Heat the pan with the olive oil. Add leeks and cook until they are soft.
2. Add celery, carrots and give it a toss and cook it for 5 minutes.
3. Add butternut squash puree and cook for 5 minutes along with water.
4. Add the rest of the veggies (other than the tomatoes) along with salt, pepper, turmeric, coriander, garlic and all spice powder. Cover and cook for 5 minutes or until the veggies are done.
5. Add the tomatoes and garbanzo beans give it a stir and allow for it to cook for few minutes.
6. Taste the soup to check for salt. Serve it hot with some toasted bread.