10 SPICE VEGETABLE SOUP

INGREDIENTS:

• • 3/4 cup raw cashews, soaked
  • 6 cups (1.5L) vegetable broth, divided
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 2 cups diced sweet onion (about 1 medium)
  • 1 heaping cup peeled and chopped carrots (about 3 medium)
  • 1 red bell pepper or 1 cup jarred roasted red pepper, chopped (I leave these out- personal preference)
  • 1 1/2 cups peeled and chopped sweet potato
  • 1 heaping cup chopped celery (about 2 stalks)
  • 1 (28-ounce/796 mL) can diced tomatoes, with their juices
  • 1 to 2 tablespoons Homemade 10-Spice Mix, to taste
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 2 to 3 cups baby spinach or destemmed torn kale leaves
  • 1 (14-ounce/398 mL) can chickpeas or other beans, drained and rinsed

  HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP): you’ll have enough for another batch of soup 

  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons fine grain sea salt
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cayenne pepper