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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



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*


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







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