makes 12+ servings
2 T olive oil
2 T butter(optional)
1 inch piece fresh turmeric, peeled, minced
3 fresh garlic, minced
1 C yellow onion, diced
1 jalepeno, seeded (or not if desired), small diced
1/8 tsp. fenugreek seed, toasted, crushed
1/8 tsp. fennel seed, toasted, crushed
1 tsp. dried oregano
½ tsp. smoked salt
1 tsp. ground cumin
28 oz petite diced tomatoes
12 oz prepared (canned) kidney beans, drained washed
12 oz prepared (canned) garbanzo beans, drained washed
1 large parsnip, peeled, small dice
2 large carrots, peeled, small dice
2 C spinach (if frozen, thawed and water squeezed out. If fresh, cooked and water squeezed out.)
6 C veggie (or no-chicken broth) broth – use Imagine brand if possible
1-2 C water, if desired.
Handful of parsley, chopped.
Limes, sliced thin
Cooking soup is like making layers of flavors.
Start with heating up olive oil until medium hot, add turmeric, onions, garlic, jalapeno. Test oil to see if it’s hot by dropping piece on onion with it, if it sizzles, it’s ready to sauté.
Stir and sweat items until they are tender with some color, not burned.
Add spice – fenugreek, fennel, organo, salt, cumin, stir. Should become aromatic.
Add tomatoes, beans, parsnips, carrots, spinach and stir. Cook until carrots and parsnips are tender about 6-10 minutes. Careful not to burn.
Add broth and water and let simmer for at least 1 hour. Season with salt and pepper if desired.
When ready to serve, add parsley, stir. Have lime as garnish, squeeze into soup as desired.