10-Spice Vegetable Soup

ohsheglows.com

Doreene Serpa

subheading: For the soup:

¾ 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

1 ½ cups peeled and chopped sweet potato, regular potato, or butternut squash

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

subheading: Homemade 10-Spice Mix (makes ½ cup):

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 ½ teaspoons freshly ground black pepper

1 ½ teaspoons fine grain sea salt

1 teaspoon white pepper (optional)

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