Veggie Pasta Soup

Today I made this thick tummy-filling vegetable soup and decided to share the recipe immediately as I finished eating :)

This one is for all my Rastafari family in the US or Europe enduring the winter or across the Caribbean enduring these chilly nights and rainy days we've been having.

Of course you can add whatever vegetables you wish, but this is just what I had in the kitchen.

You will Need:


1/8 cup basmati brown rice (optional if you will use pasta, mine boiled out in the base)
1 cup penne or other pasta
3 big potatoes, diced
1 sweet potato, diced
1 small christophene/chayote, diced
1/4 cabbage, chopped
i handful broccoli, chopped
2 stalks celery, chopped
1 cup diced pumpkin
1 onion, chopped
2 pimentos, chopped
1 handful of chive stalks, chopped
2 shadon beni leaves, chopped
4 cloves garlic, grated
1 thumb ginger, grated
1.5 cup red lentils
1 cup chickpeas precooked! or 1 can

(you can also add green beans or zucchini or squash)

to season:
ground turmeric and cumin, pink salt, 1 spoonful tomato paste.

Method:

Prepare and chop all ingredients as mentioned in list.

Wash red lentils and rice and place in your soup pot with boiling water.

Add prepared onion, chive, shadon beni, garlic, ginger to that.

When red lentils become soft add potatoes.

(Add more water as necessary throughout.)

When the potatoes are cooked in another 10 minutes, add all your vegetables: celery, broccoli, pumpkin, cabbage, christophene/chayote and cooked chick peas.

Allow all these vegetables to cook for another ten minutes.

Add the turmeric, cumin, pink salt and tomato paste. I usually add about 1.5 tsp of each. And then add more salt as needed.

Allow soup to cool considerably before adding more seasonings to taste. Then serve with a nice hot sauce and some sprouts if you wish.

And there you have it!
I hope you try it and full joy

Ila Addis