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Mystical Witch Soup

A warm and hearty soup filled with vibrant vegetables and chickpeas, perfect for chilly evenings and gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 small carrots, diced
  • 2 stalks celery, diced
  • 1 cup sliced mushrooms
Spices and Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 pinch cayenne pepper (optional) For heat
  • Salt to taste salt
  • Pepper to taste black pepper
Liquid Ingredients
  • 1 can (15 oz) crushed tomatoes
  • 6 cups vegetable broth Can substitute with chicken broth
Final Ingredients
  • 1 cup kale, chopped Or other greens as preferred
  • 1 can (15 oz) chickpeas, drained and rinsed Can substitute with white beans or lentils
  • 1 cup cooked pasta (optional) Use gluten-free pasta if necessary
  • Fresh parsley for garnish fresh parsley, chopped

Method
 

Preparation
  1. In a large pot over medium heat, heat the olive oil.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 additional minute until fragrant.
  4. Toss in the diced carrots, celery, and sliced mushrooms. Sauté for 5-6 minutes until the vegetables begin to soften.
  5. Stir in the spices: dried thyme, basil, oregano, smoked paprika, and cayenne pepper, cooking for 1-2 minutes to bloom the spices.
  6. Pour in the crushed tomatoes and vegetable broth. Mix well and bring to a boil.
  7. Reduce the heat to low and let it simmer uncovered for about 20 minutes.
  8. Add the chopped kale and chickpeas to the pot, simmering for another 10 minutes until the greens are tender.
  9. If desired, gently incorporate the cooked pasta and let it heat through for an additional 2 minutes.
  10. Adjust the seasoning with salt and pepper.
  11. Ladle into bowls and garnish with freshly chopped parsley.

Notes

Best served with crusty bread or a light salad. For added richness, sprinkle with parmesan cheese. Can also be complemented with apple cider on chilly evenings.