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10-Spice Vegetable Soup

Angela Liddon
  • 60 minutes
  • Serves 6

INGREDIENTS

2 cups

Baby spinach or destemmed torn kale, leaves

1 tbsp

Basil, dried

1

heaping cup Carrots

1

heaping cup Celery

1 15 ounce can

Chickpeas or other beans

3

large cloves Garlic

1 tbsp

Garlic powder

1 tbsp

Onion powder

1 tbsp

Oregano, dried

1

Red bell pepper

2 cups

Sweet onion

1 1/2 cups

Sweet potato

2 tsp

Thyme, dried

6 cups

Vegetable broth

1 1/2 tsp

Black pepper, freshly ground

1 tsp

Cayenne pepper

1 tbsp

Homemade 10-spice mix

2 tbsp

Paprika, smoked

1 1/2 tsp

Sea salt, fine grain

1

Sea salt and freshly ground black pepper, Fine-grain

1 tsp

White pepper

1 tbsp

Olive oil, extra-virgin

3/4 cup

Cashews, raw

1

(28-ounce/796-millilitre) can diced tomatoes, with their juices

1 person Recommend This Recipe