Easy Fall Vegetable Soup


This soup doesn’t take much time to make, especially using a food processor. I made it for lunch today with some of the easiest bread to make ever made ever. Ever. Which made for a very high protein, vegan meal. This is one of those recipes where everything is really to taste, and you can add or take out any of the vegetables or beans. Want to add some potatoes? Sure! Carrots? Why not. Less ginger? Less onion? Some zucchini? Kidney beans? Kale? Absolutely.

  • 2 T olive oil
  • 1 large yellow onion, cut into medium dice
  • 2 medium cloves garlic, minced
  • 2 T minced ginger
  • 1 yam, peeled and diced
  • 2 c peeled and cubed butternut squash 
  • 1/4 t ground allspice
  • 1/4 t chinese 5 spice powder
  • salt and pepper to taste
  • 3- cups vegetable stock
  • 1 14.5-oz. can diced tomatoes
  • 6 fresh sage leaves, minced
  • 2 T fresh rosemary, minced
  • 1 cup coarsely chopped spinach
  • 1 can of chickpeas

In a stock pot, sauté onions, garlic, ginger, yam, sage, and rosemary until fragrant. Add in tomatoes, spices and squash. Bring to a boil, and cook for 15 minutes on medium low. Add in the chickpeas and spinach, and cook for another 10 minutes, or until the yam and squash are soft.


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