I came up with today’s soup recipe because I wanted to make Chick Peas for hummus this week, and I had to use up the fall vegetables that came from the local farm. Measurements may not be exact, if you’re a foodie like me, hopefully this recipe will give you some great ideas. Let me know what you think!
2 TBS olive oil, diced
small sweet onion, diced
1/2 red pepper, diced
1 jalapeno, diced with seeds removed
2 carrots, peeled and diced
2 cloves of garlic, peeled
2 tsp of fresh ginger, peeled
Salt and pepper to taste and about 1 tsp each of oregano, basil and thyme.
1 TBS of tomato paste
32 oz of low sodium vegetable broth
8 oz of cooked Chick peas (approx) (You can use a can if you’re not going to make them from dried chick peas)
1/2 of small pumpkin, peeled and diced
1 zucchini, diced
Crush garlic and ginger with kosher salt in a mortar and pestle until ground. Add spices, salt and pepper.
Add olive oil to a large sauce pan and heat over medium-high heat. Sautee onion, peppers, carrots, and garlic/ginger mixture until fragrant and onions are translucent.
Add tomato paste and mix for about 1 minute
Add in vegetable broth, chick peas, pumpkin and zucchini.
Bring mixture to a boil, reduce heat to medium low and cook until pumpkin and zucchini are cooked through, about 20-30 minutes.
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