Soup

Creamy Parsnip Soup (Gluten Free, Vegan) (from avocadopesto.com)

Ingredients:

3 large parsnips scrubbed well and cut into 1 inch cubes (about 5-6 cups)
1 sweet potato peeled and cut into 1 inch cubes
2 Tbsp extra virgin olive oil
1 tsp chopped fresh rosemary
1 tsp salt
½ large onion diced
1 Tbsp extra virgin olive oil
½ cup dry white wine (optional)
5-6 cups vegetable broth
½ cup coconut milk
½ tsp crushed red pepper flakes
Fresh rosemary as a garnish

Instructions:

Preheat oven to 400 degrees F. In a large bowl combine parsnips, sweet potatoes, 2 Tbsp olive oil, rosemary and salt. Toss to coat. Mix
Bake in a single layer on a parchment lined baking sheet for 30 minutes, or until lightly browned and soft.
Heat remaining 1 Tbsp olive oil in a pot over medium heat and add onion. Cook for a couple minutes until lightly browned.
Add white wine and let the mixture bubble up for a couple minutes.
Add broth, bring to a boil. Cook for 1-2 minutes.
Add coconut milk, salt to taste and crushed red pepper flakes. Bring to a boil.
Add parsnips and sweet potatoes to the pot. Cook for a couple minutes.
Remove from heat and puree with an immersion blender, food processor or blender.
Garnish with extra rosemary, swirl of olive oil and pinch of crushed red pepper flakes.

Serves: 8 Calories: 154

Moroccan Carrot Soup (countryliving.com)

Ingredients:

5 cups vegetable broth
3 cups cooked carrots
1 tsp salt
1 tsp cumin
½ tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
¾ cup plain low-fat yogurt (can use non-dairy)
½ cup toasted pumpkin seeds
6 Tbsp olive oil
Freshly ground pepper

Directions:

In a food processor or blender, puree broth and carrots until smooth.
Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8-10 minutes. Thin soup with ¼ to ½ cup water, if necessary to achieve desired consistency.
Divide soup among 6 bowls and top each with 2 Tbsp yogurt, a sprinkling of pumpkin seeds, 1 Tbsp drizzled olive oil, freshly ground pepper.

Serves: 6

Hearty Mushroom Barley Soup (Marilyn’s long time recipe)
Ingredients:
1 lb mushrooms
⅔ cup pearl barley
2 tsp salt
1 cup chopped celery (the celery leaves can also be used)
1 cup diced carrots
2 qts boiling water
2 Tbsp olive oil
1 medium onion diced
1 jalapeno pepper chopped (optional)
1 can mushroom soup (see alternative in directions)
⅓ cup chopped fresh dill
Directions:

Wash mushrooms under gently flowing cold water; wipe dry and slice. Add mushrooms, barley, celery and carrots to boiling water. Cover and simmer 1 hour, or until barley is tender. Stir every 20 minutes while cooking.
Meanwhile, saute pepper and onion in olive oil until transparent and add to the soup. You may need to add more water if the soup is too thick.
Add the can of mushroom soup to the soup that is cooking.
If you do not want to use the can of mushroom soup, below is the alternative.
1 ½ Tbsp olive oil, 2 Tbsp flour - place in saute pan and mix well. Add ½ cup soymilk or regular milk to make a smooth sauce. Carefully add this to the soup a little at a time, mixing well.
Stir in salt and pepper to taste and the fresh chopped dill.
In the winter I cook the soup in a Crockpot.

Simple Summer Corn Soup (minimalistbaker.com)

Ingredients:

2.3 Tbsp olive oil
½ large white onion, chopped (about 1 cup)
3 cloves garlic, minced
4 small red potatoes (or 1 small russet), quartered (peeling optional)
Sea salt and ground pepper
3 ears of corn (or 1 ½ cans) kernels sliced off
2 cups low sodium veggie broth
2 cups unsweetened plain almond milk (or regular milk if not vegan)
3 green onions for garnish
Optional - ½ Tbsp nutritional yeast for a cheesy flavor

Instructions:

Add olive oil, onion, and garlic and saute in pan over medium heat 3-4 minutes
Add potato, season with salt and pepper, cover to steam for 4-5 minutes
Add most of the corn, reserving a little for garnish and stir.
NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. If you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.
Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.
If blending, add ¾ of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasoning as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Serves: 3-4

Mexican Cabbage Soup (adapted from eatingwell.com)
Ingredients:
2 Tbsp olive oil
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
1 cup chopped poblano or green bell pepper
5 large cloves garlic, minced
8 cups sliced cabbage
1 Tbsp tomato paste
2 Tbsp minced chipotle chiles in adobo sauce
1 tsp ground cumin
½ tsp ground coriander
4 cups vegetable broth
4 cups water
2 (15 oz) pinto or black beans rinsed
1 tsp salt
½ cup chopped fresh cilantro, plus more for serving
2 Tbsp lime juice
Crumbled queso fresco, plain Greek yogurt and/or diced avocado for garnish
Directions:

Heat oil in a large soup pot (8 quart or larger) over medium heat. Add onions, carrot, celery, poblano (or bell pepper) and garlic; cook, stirring frequently, until softened, 10 to 12 minutes. Add cabbage; cook, stirring occasionally, until slightly softened, about 10 minutes more. Add tomato paste, chipotle, cumin and coriander; cook, stirring for 1 minutes more.
Add broth, water, beans and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Remove from heat and stir in cilantro and live juice. Serve garnished with cheese, yogurt and/or avocado, if desired.

Serves: 8 Calories: 174 Exchanges: 2 ½ vegetables, 1 starch, ½ fat, ½ lean protein

Vegan Cheesy Potato and Asparagus Soup (adapted from Ilovevegan.com)

Ingredients:

1 Tbsp olive oil
½ cup red onion, chopped
1 cup celery, chopped
1 cup carrot, peeled and chopped
3 cloves garlic, minced
3 cups chopped asparagus
3 cups chopped potatoes
1 tsp salt
1 Tbsp flour
3 cups vegetable broth
⅓ cup vegan cheese (optional)
2 Tbsp nutritional yeast
1 cup unsweetened almond or soy milk

Directions:

Heat oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Saute, stirring often, for about 5 minutes.
Sprinkle flour over the vegetables, stir, and cook for 1 minute.
Add vegetable broth and turn heat up to medium-high. Simmer for about 20 minutes, stirring occasionally, until potatoes are tender when poked with a fork.
Use an immersion blender or regular blender, to puree the soup. Add the vegan cheese and nutritional yeast. Turn the heat down to medium-low and simmer, stirring often, until the cheese is melted.
Stir in the unsweetened almond or soy milk.
To serve, top with a drizzle of coconut milk, avocado (or olive) oil, and cracked pepper. Serve with crusty bread.

Chef John’s Gazpacho (Cold Summer Soup from allrecipes.com)
Ingredients:
4 large fresh tomatoes, peeled and diced
½ cup finely diced red bell pepper
1 large jalapeno pepper, seeded and minced
½ tsp ground cumin
1 pinch cayenne pepper, or to taste
1 pint cherry tomatoes
1 lime, juiced
1 tsp Worcestershire sauce (vegetarian brand(
2 Tbsp thinly sliced fresh basil
½ English cucumber, peeled and finely diced
¼ cup minced green onion
2 cloves garlic, minced
1 tsp salt
1 pinch dried oregano
Freshly ground black pepper to taste
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
Salt and ground black pepper to taste
2 Tbsp thinly sliced fresh basil.
Instructions:

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture into the tomato-cucumber mixture; stir to combine.
If you want it to be not as chunky, take ⅓ of the mixture into the blender. Cover and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Vegan Creamy Tomato Soup (veganyumminess.com)

Ingredients:

1 cup diced onion
1 large clove garlic, minced
1 tsp + 1 Tbsp extra virgin olive oil (divided, optional)
½ cup raw cashews (soaked for a few hours, if you’re not using a high speed blender)
½ cup water
4 ½ cups stewed tomatoes (about three 14.5 ounce cans)
¼ cup coconut milk
1 Tbsp granulated sugar
1 ½ tsp dried basil (or a few Tbsp of fresh, if you have it)
1 tsp salt (or to taste)

Directions:

In a pan, saute onion and garlic in 1 tsp olive oil for 1-2 minutes, just until they are soft and fragrant.
Place cashews and water in blender. Blend on high for about 30 seconds, or until the mixture is fairly smooth and creamy. If you need more liquid, add a cup or two of your stewed tomatoes and blend again until all the cashew pieces have disappeared.
Add your sauteed onion/garlic and remaining stewed tomatoes to blender and blend until smooth.
Pour blender contents into a saucepan on medium to medium-high heat. As soup begins to simmer, stir frequently to prevent lumpiness and burning. Simmer for about 8-10 minutes, or until soup color has darkened slightly.
Add remaining ingredients: 1 Tbsp olive oil, coconut milk, granulated sugar, dried basil, and salt to your saucepan.
Taste for salt and serve immediately--preferably with hop grilled vegan cheese sandwiches.

Serves: 3-4

Classic Tomato Soup (chowhound.com)
Ingredients:
1 Tbsp olive oil
1 Tbsp unsalted butter
1 medium yellow onion, medium dice
Salt
2 medium garlic cloves, minced
Pinch of red pepper flakes (optional)
1 (28-ounce) can whole peeled tomatoes in their juices
1 ½ cup vegetable broth
⅓ cup heavy cream
Freshly ground black pepper and salt to taste

Optional garnishes

Extra-virgin olive oil
4 fresh basil leaves, julienned
Freshly grated Parmesan cheese

Directions:

Place a medium saucepan over medium and add the oil and butter. Add onion and pinch of salt. Cook until onion is soft and add garlic and optional red pepper flakes. Cook for 5 more minutes, stirring occasionally.
Add the tomatoes with juice to pan. Cook about 10 minutes. Add the broth and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall about, about 15 minutes.
Remove the soup from the heat and cool slightly, about 10 minutes. Puree the soup in the saucepan using an immersion blender, or use a countertop blender. Puree the soup in a couple of batches until smooth.
Return the soup to the burner over low heat and stir in the cream. Add black pepper, taste and adjust with more and add salt. Top with garnishes.

Serves: 3-4

Lentil Chowder (Marilyn’s recipe)
Ingredients:

6 cups water
1 ½ cup dry lentils (rinsed)
2 tsp salt
1 cup celery
1 red pepper, diced
1 cup chopped kale (optional)
2-3 carrots, peeled and diced
3 medium potatoes, peeled and diced
1 cup onion, diced
2 cloves garlic, minced
2 Tbsp olive oil
16 oz can petite diced tomatoes
1 tsp marjoram
Pepper to taste

Directions:
Combine lentils, water, and salt. Cover and simmer 30-40 minutes. Saute onion, garlic and celery in olive oil until onions are transparent. Combine with lentils. Add remaining ingredients. Cook 30-40 minutes. Add salt and pepper to taste.

Roasted Pear-Butternut Soup (adapted from eatingwell.com)
Ingredients:
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2 inch chunks
2 medium tomatoes, cored and quartered
1 medium carrot, peeled and diced
1 baking potato peeled and diced
1 stalk celery, diced
1 medium onion, diced
3 cloves garlic, crushed
1 tsp peeled minced fresh ginger
2 Tbsp olive oil
½ tsp salt
Ground pepper to taste
4 cups vegetable broth
1 Tbsp lemon juice
Options: ½ cup thick cream, or ½ cup coconut milk or ⅔ cup blue cheese can be added prior to blending the soup
Directions:
Option 1: Preheat oven to 400 degrees F. Combine pears, squash potato, tomatoes, onion, garlic, carrot, celery, ginger, oil, ginger, salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40-55 minutes. Let cool slightly. Place half the vegetable and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in lemon juice. Cook the soup over medium-low heat, stirring until hot, about 10 minutes.

Option 2: In a large saucepan, heat the oil, add the onion, celery and carrot and saute for 3 minutes, or until onion is translucent. Add the garlic and ginger and saute for 1 minute longer, stirring constantly. Add the pears to the pan with the squash, potato, and stock and bring to a boil. Reduce heat and simmer and cook for 30 minutes or until the squash is tender. Add lemon juice. Transfer soup to blender and puree until smooth.

Serves: 6 Calories: 228

Roasted Pumpkin-Apple Soup (adapted from Eating Well) Makes 12 Servings
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal.
Ingredients:

4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
1/4 cup extra-virgin olive oil
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh sage
6 cups reduced-sodium vegetable broth
1/3 cup chopped hazelnuts, toasted (see Tip)
2 tablespoons hazelnut oil

Preparation:

Preheat oven to 450 °F.
Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.
Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
To toast chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Vegan Creamy Broccoli Cheese Soup (adapted from Blissfulbasil.com)

Ingredients:
1 Tbsp olive oil
1 large yellow onion, finely diced (about 1 ½ cups)
1 medium shallot, minced (optional)
1 cup chopped celery
1 tsp smoked paprika
1 tsp salt
Freshly ground black pepper to tasted
2 large heads of broccoli, destemmed, and chopped into small ½ inch florets (about 1 lb or 5-6 cups)
4 cups vegetable broth (divided)
2 cups water
2 cups small cauliflower florets
½ cup Harvest Hemp Hearts (shelled hemp seeds)
½ cup chopped roasted and peeled red peppers (purchased in a jar)
½ cup nutritional yeast
1 Tbsp cornstarch
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp soy sauce (tamari)

Directions:

In fry pan heat olive oil and add onion, celery, smoked paprika, salt and pepper. Cook until onion is soft.
In a large kettle put 3 cups of vegetable broth, 2 cups water and broccoli. Cook for 5 minutes, then add the onion mixture and cook for 20-25 minutes.
In a medium pot add the cauliflower florets with water and cook until the cauliflower is fork tender, Drain all of the water when finished.
In a high speed blender add the 1 cup vegetable broth, cooked cauliflower, Hemp Hearts, roasted red peppers, nutritional yeast, cornstarch, apple cider vinegar and 1 tsp salt. Blend on high for 2 minutes until smooth and creamy.
When the broccoli is cooked well, add the cauliflower sauce into the pot and stir. Cook for a few minutes, stir until it is thickened. Remove from heat and add lemon juice and soy sauce. Taste and season with more pepper, salt or smoked paprika to taste.
You can puree the soup with an immersion blender if desired. Serves: 6-8

Pumpkin, Kale, and Black Bean Stew (adapted from allrecipes.com) Servings: 10 Calories: 200

2 Tbsp. extra virgin olive oil
2 yellow onions, diced
5 clove garlic, minced

Heat above over medium heat until tender, then mix with below ingredients.

4 cups vegetable broth
1 bunch Lacinato kale, stems removed, chopped
2 carrots, peeled and chopped
2 (15 oz) cans black beans, rinsed and drained
1 large can of 100% pumpkin puree
2 tsp. cumin
1 tsp. coriander

Simmer together or put all of ingredients in a Crockpot
When the vegetables are cooked, add:

1 (16 oz) can petite diced tomatoes, un-drained
½ tsp salt or to taste
1 tsp ground black pepper

Stir in:

2 Tbsp sherry vinegar or rice wine vinegar prior to serving.

You may need to add more water if the soup is too thick.

Cream of Cashew Pea Soup (bonappetit.com)

Ingredients:

¼ cup olive oil
2 large onions, finely chopped
3 stalks celery, chopped
4 cloves garlic, thinly sliced
Salt & pepper
2 cups raw cashews
2 Tbsp raw or light brown sugar
1 tsp crushed red pepper flakes
2 lbs green peas, thawed
1 Tbsp malt vinegar
Thinly sliced scallions and crushed potato chips (for serving)

Directions:

Heat oil in a large saucepan over medium low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-340 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water. Bring mixture to a simmer. Cook until vegetables are very soft and losing their structure. 10-15 minutes.
Blend one third of peas with one third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press puree through a fine mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. You should have about 7 cups of soup.
Stir vinegar in soup; season with more salt and pepper and warm over medium low until heated through.
Serve soup topped with scallions and potato chips.
Do Ahead: Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium low, thinning with water as needed until pourable.

Serves: 6

Vegan Cream of Mushroom Soup II (brandnewvegan.com)

Mushroom Soup:

½ medium sweet onion, diced
2 cloves garlic, minced
16 oz baby bella mushrooms, sliced
½ cup white wine
4 cups vegetable broth
1 tsp dried thyme
1 tsp rubbed sage
3 Tbsp Mrs. Dash seasoning
½ tsp seasoning salt

Cashew Cream:

½ cup raw cashews (soaked in boiling hot water for 15 minutes)
½ cup unsweetened almond milk
1 tsp lemon juice
1 tsp apple cider vinegar
¼ tsp red wine vinegar

Seasoning/Thickener:

¼ tsp salt
¼ tsp pepper
1 Tbsp cornstarch

Directions:

Pre-soak cashews in hot water for at least 4 hours - the longer the better.
In a large soup pot, sauté onions and garlic in small amount of oil.
Rinse and slice mushrooms and add to pot.
After mushrooms cook down a bit, add the wine.
Continue cooking until mushrooms have reduced and most of the liquid has evaporated.
Add vegetable broth and stir to combine.
Add thyme, sage, Mrs. Dash, and season salt and stir well.
In a blender, add drained cashews and remaining Cashew Cream ingredients and blend until smooth.
Next add 1 cup of the soup to cashew mixture in the blender and blend until smooth.
Stir the cashew/soup mixture back into the soup pot and season with additional salt and pepper to taste.
Whisk corn starch and a few tablespoons of soup together and add back to pot to thicken.

Servings: 8

Curried Carrot Ginger and Orange Soup (onegreenplanet.org)

Ingredients:

1 Tbsp coconut oil
1 cup sweet onion, diced
3 cloves garlic, minced
1 Tbsp ginger, minced
1 tsp curry powder
½ tsp salt
Pinch fresh ground pepper
2 lbs carrots, roughly chopped
3 cups vegetable stock
1 cup fresh orange juice

Directions:
In a large sauce pot, heat coconut oil over medium heat. Add onions and cook until translucent. Add garlic and ginger and cook a couple of minutes longer. Add carrots, curry powder, salt and pepper. Add vegetable stock and orange juice and bring to a boil. Once it comes to a boil, turn down to a simmer for about 20 minutes, until carrots are tender.
Use an immersion blender to blend soup, or let cool and use a regular blender. Blend until smooth.

Sweet Potato Chili (adapted from allrecipes.com) Servings: 8-10
Ingredients:

2 sweet potatoes, peeled and diced
2 (14.5 oz.) cans of petite diced tomatoes
1 (8 oz.) can tomato sauce
1 cup diced onion
4 cloves chopped garlic
1 Tbsp olive oil
1 cup chopped celery
1 cup chopped carrots
1 chopped jalapeno chili (if desired)
1 cup water
1 Tbsp. chili powder (or more to taste)
1 tsp ground cumin
½ tsp. ground cinnamon
½ tsp. salt
½ tsp. ground black pepper
½ tsp. cayenne pepper (or to taste)
1 bag or Morning Star Crumbles (found in frozen section of store)
1 (12 oz.) can black beans (can substitute pinto beans)
1 cup corn (if desired)

Directions:

Place sweet potatoes in water and cook until almost tender. Add stewed tomatoes, tomato sauce and spices.
Place chopped onion and garlic in oil and fry until soft. Place in kettle with about ingredients.
Stir in the Morning Star Crumbles, beans and corn. Cook on low heat until all ingredients are cooked together.

This can be cooked in a crock pot on low heat for about four hours. All the ingredients can be placed in the crock pot at one time.
Serve with chopped green onions and chopped avocado on top.

Marrakesh Vegetable Curry (adapted from allrecipes.com)
Ingredients:

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots chopped
1 onion chopped
6 Tbsp olive oil
4 cloves garlic, minced
1 tsp ground turmeric
1 Tbsp curry powder
1 tsp ground cinnamon
2 tsp sea salt
1 tsp cayenne pepper
1 (15oz) can garbanzo beans, drained
⅔ cup slivered almonds
1 zucchini sliced
½ cup raisins
1 cup orange juice (carrot/ginger juice can be substituted)
10 oz fresh spinach

Directions:

In a Dutch oven or large fry pan place sweet potato, eggplant, peppers, carrots, onion and three tablespoons oil. Saute over medium heat for about 10 minutes.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the fry pan with the vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins and orange juice. Simmer 20-30 minutes, covered.
Add spinach to the pot and cook for 5 more minutes.
This could all be placed in a large 2 qt Pyrex bowl and placed in the over for a few minutes prior to serving.
Serve over rice or couscous.

Serves: 6 Calories: 330

Soup

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