Spanish Style Vegetable Soup
- Cook & Prep: 40 m
- Serving: 8
Photography: Daniel Lailah
Styling: Michal Leibowitz
Heat the oil in a five-quart pot over a medium flame. Add the onion, garlic, celery, sweet potato, and butternut squash, and sauté for five minutes. Add the salt and sauté five more minutes.
Add the paprika, turmeric, basil, cinnamon, cayenne, bay, leaf, and water. Cover the pot and bring just to a boil.
Reduce the flame and simmer for about 15 minutes. Add the tomato pulp, green beans, and chickpeas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them.
Taste and adjust the seasonings.
I prefer to use Moroccan paprika, which is oil based, but it tastes like the real thing and not just red coloring. Also, if your family prefers carrots or pumpkin instead of the sweet potato and butternut squash, then by all means, use them! The key to pleasing your family is innovation! The same goes for the way the veggies are chopped — if your family prefers a smoother soup, make it that way. I personally like a multitextured soup where some veggies are chopped, some are diced, and some blended. It makes it more interesting and pleasing to the palate.