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omnomnomThis is my go-to winter soup recipe and my go-to vegetable soup recipe. It's the product of a slow evolution from this recipe in the March 2009 issue of Canadian Living: Hearty Vegetable Soup, which I've gradually modified to my liking. It's a pretty flexible recipe, actually, built on a foundation of tomato, onion, garlic, cumin, cinnamon, and oregano. Feel free to use the root vegetables and legumes of your choice! Likewise, it can be scaled up or down. I usually make it in my 10-litre soup pot, which the full recipe fills about halfway, but I've also made it in a tiny, 1-litre pot!
It's vegetarian (and indeed, vegan), and forms its own delicious broth as it cooks, so there's no need for pre-made stock or broth. It does, however, require some significant chopping and stirring.
1 tbsp (15 mL) canola, vegetable, or other all-purpose cooking oil
1 onion, diced
2 cups (500 mL) root vegetables (carrots, celery, parsnips, rutabega, etc.), chopped
2–3 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/4–1 tsp (1–5 mL) hot pepper flakes
1–2 tsp (5–10 mL) ground cumin (I use 2 tsp)
1 tsp (5 mL) ground cinnamon, or one cinnamon stick
1 small sweet potato, or a plain potato, or a combination of both, diced
28 oz (796 mL) can diced tomatoes
19 oz (540 mL) can chickpeas, drained and rinsed (or equivalent soaked)
1 bay leaf
1–2 cups (250-500 mL) cabbage, or however much seems good to you, chopped
Chop/dice/mince the onion, root vegetables of your choice, garlic, potatoes of your choice, and cabbage.
Heat the oil on medium heat in a large soup pot; put in onion, root vegetables, garlic, oregano, salt, pepper flakes, cumin, and ground cinnamon (if using). Cook all this for around five minutes, stirring frequently, until the onion is translucent and the vegetables are beginning to soften.
Stir in the potatoes and cook for a few more minutes (if you're feeling patient - if not, proceed directly to the next step).
Stir in the tomatoes and chickpeas, along with around 6 cups of water, the bay leaf, and the cinnamon stick (if using). Bring it all to a boil, then simmer until vegetables are beginning to be tender, which should take around 20 minutes.
Stir in the chopped cabbage and cook until softened (or you run out of patience).
Add salt to taste (you will probably need to add salt) and serve.
The original recipe suggests serving the soup with sour cream, which would undoubtedly be tasty, but it's equally tasty on its own. It also makes excellent leftovers - its flavor improves once it's been sitting for a while.
It's vegetarian (and indeed, vegan), and forms its own delicious broth as it cooks, so there's no need for pre-made stock or broth. It does, however, require some significant chopping and stirring.
1 tbsp (15 mL) canola, vegetable, or other all-purpose cooking oil
1 onion, diced
2 cups (500 mL) root vegetables (carrots, celery, parsnips, rutabega, etc.), chopped
2–3 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/4–1 tsp (1–5 mL) hot pepper flakes
1–2 tsp (5–10 mL) ground cumin (I use 2 tsp)
1 tsp (5 mL) ground cinnamon, or one cinnamon stick
1 small sweet potato, or a plain potato, or a combination of both, diced
28 oz (796 mL) can diced tomatoes
19 oz (540 mL) can chickpeas, drained and rinsed (or equivalent soaked)
1 bay leaf
1–2 cups (250-500 mL) cabbage, or however much seems good to you, chopped
Chop/dice/mince the onion, root vegetables of your choice, garlic, potatoes of your choice, and cabbage.
Heat the oil on medium heat in a large soup pot; put in onion, root vegetables, garlic, oregano, salt, pepper flakes, cumin, and ground cinnamon (if using). Cook all this for around five minutes, stirring frequently, until the onion is translucent and the vegetables are beginning to soften.
Stir in the potatoes and cook for a few more minutes (if you're feeling patient - if not, proceed directly to the next step).
Stir in the tomatoes and chickpeas, along with around 6 cups of water, the bay leaf, and the cinnamon stick (if using). Bring it all to a boil, then simmer until vegetables are beginning to be tender, which should take around 20 minutes.
Stir in the chopped cabbage and cook until softened (or you run out of patience).
Add salt to taste (you will probably need to add salt) and serve.
The original recipe suggests serving the soup with sour cream, which would undoubtedly be tasty, but it's equally tasty on its own. It also makes excellent leftovers - its flavor improves once it's been sitting for a while.
no subject
on 2014-01-03 12:19 am (UTC)no subject
on 2014-01-04 02:00 am (UTC)no subject
on 2014-01-10 12:40 am (UTC)I noticed that the recipe you adapted this from uses paprika. Is there a specific reason you evolved the recipe away from using it? I was almost tempted to put some in to my version just to try, but in the end I would've had to buy a new jar and I am lazy. :) But I'm curious if it adds anything, or if you think the dish is better without it.
no subject
on 2014-01-10 12:55 am (UTC)As for the paprika, the reason I leave it out of my version is that I don't like paprika very much in general. I actually can't recall whether I've ever included it in the recipe, or whether I left it out from the beginning.
In any case, leaving it out isn't specific to how I felt like it worked in this recipe.
no subject
on 2014-01-24 06:24 pm (UTC)Making me hungry while reading it.