10-Spice Vegetable Soup

In four days I go back to school, and we’re expecting a blizzard in two. Let’s keep our fingers crossed for a snow day on Monday. I still have a cold, and the last thing I want to sniffle my way through is Calc. I’ve made a pretty simple vegetable soup to help clear my sinuses and get lots of vitamins in me quickly. Including Angela Liddon’s 10-Spice Blend and a pretty good mix of veggies, here is the 10-Spice Vegetable Soup.

10-Spice Vegetable Soup

IMG_8332

Prep time: 15 min
Cook time: 35 min
Total time: 50 min

Ingredients for the Soup:
6 cups chicken broth
4 cloves garlic, minced
1 yellow onion, diced
3 medium carrots, chopped
2 stalks celery, chopped
1 1/2 cups peeled and chopped sweet potato
1 tbsp 10-Spice Blend
3 tbsp olive oil
sea salt and pepper to taste
20 oz diced tomatoes, with their juices
3 cups destemmed/ torn kale
15 oz chick peas
2 1/2 cups broccoli florets

10-Spice Blend:
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp onion powder
1 tbsp dried basil
2 tsp dried thyme
1 1/2 tsp black pepper
1 1/2 tsp sea salt
1 tsp white pepper
1 tsp cayenne pepper

  1. Heat the oil over medium heat in a large saucepan. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is soft and translucent.
  2. Add the carrots, celery, potato, diced tomatoes, chicken broth, and 10-Spice Blend. Stir well to combine. Bring the mixture to a boil, then reduce to medium heat. Add salt and pepper to taste.
  3. Add the broccoli. Simmer the soup for 20 minutes, until the vegetables are tender.
  4. In the last 5 minutes of cooking, add the kale and chick peas. Season with salt and pepper.
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