This time of year I usually forgo my regular eating habits and, how can I say this better…. get my soup on. As far as autumn food goes, there is nothing better than a big mug of comfy and cozy veggie soup. I might even go as far as to say it’s the ultimate autumn food. It’s inexpensive, easy to make, nutritious, and usually just what the doctor ordered. While the autumn I am currently experiencing is more reminiscent to a west coast summer, my little internal alarm clock is more in-tune with home and crying for fall!
Spending the last couple of weeks roaming Spain, I have been exposed to so many incredible sites, including its amazing array of produce. Combining some of the wonderful vegetables I found in markets (such as winter squash, potatoes, tomatoes, and apple) I’ve whipped up this tasty little stew, with the essential Spanish spice of smoked paprika – a subtle yet profound addition to a simple dish.
1 Cup Chopped Onion
1 Tbsp. Oil of Choice
2 Cloves Garlic, Chopped
1 tsp. Smoked Paprika
2 Medium Potatoes, Peeled and Cubed
2 Carrots, Chopped
2 Cups Chopped Pumpkin or Winter Squash (like Butternut)
4 Cups Veggie Stock
1 1/2 Cups Cooked Chickpeas (or 1 can)
1 1/2 Cups Cooked White Beans (or 1 can)
1 Pear or Apple, Peeled and Chopped
2 Tomatoes, Peeled and Chopped (approximately 1 1/2 c)
2 Cups Chopped Green Beans (or chopped kale)
1/2 tsp. Fresh Oregano
1. Set a large pot to medium heat, add the oil and onion and cook for five minutes or until the onions begin to soften and become translucent. Add the garlic and paprika and cook only for a few more minutes (it will brown quickly).
2. Continue by adding the other chopped veggies including the potato, carrots, and pumpkin. Cook for a few more minutes to let them soak up all the paprika flavour.
3. Add the chopped tomato, beans, and stock and bring the mixture to a boil. Once boiling, turn down to a simmer and cook with the lid on for about 20 minutes, or until the veggies are tender.
4. Once the carrots and pumpkin are tender, add the chopped green beens and apple and cook for a brief 5 minutes (it’s nice if they have a little crunch).
5. Season with the fresh oregano, salt, and ground pepper.