Vegetable Soup For A Rainy Day

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.

Gadgets:

Cutting Board

Knife

Stock Pot / Pan

Ingredients:

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

Salt

Garbanzo Beans - 1 can

Olive Oil - 2 tbsp

Water - 2 cups

Preparation:

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.