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10 Spice Soup (vegan/vegetarian)
8-10 Servings
This soup is on the spicy side, but you can always tame it down by using less 10 Spice blend.
1-15 oz. chickpeas, drained and rinsed (or any favorite)
3/4 cup raw cashews, soaked overnight, then blend with 1 cup vegetable broth
5 cups vegetable broth (in addition)
1 Tbsp. olive oil
3 garlic cloves, minced
1 sweet onion, diced
salt
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3 medium carrots, sliced
1 red bell pepper, in 1/2” pieces
1 1/2 cup yams and/or potatoes, 1” cubed
2 stalks celery, sliced
28 oz. diced fire-roasted tomatoes
2 bay leaves
1 1/2 Tbsp. 10 Spice Blend*
salt/pepper
1-2 cups of spinach or kale
Pour the olive oil in a large kettle and saute the onion 5 minutes and then add the garlic. Stir in the chickpeas, cashew blended with broth and the additional 5 cups of broth.
Add: carrots, bell pepper, yams, celery, tomatoes, bay leaves and spice blend. Season to taste with salt and pepper. Bring to a boil and then turn down to a simmer. Simmer until vegetables are tender. Remove the bay leaves. Stir in the spinach.
*10 Spice Blend: (makes 1/2 cup. Store in an air-tight container)
2 Tbsp. smoked paprika 2 tsp. dried thyme
1 Tbsp. garlic powder 1 1/2 tsp. black pepper
1 Tbsp. dried oregano 1 1/2 tsp. salt
1 Tbsp. onion powder 1 tsp. white pepper
1 Tbsp. dried basil 1 tsp. cayenne pepper