Fall is settling in, in MD and in my bones. My schedule has been crazy busy and I have not been eating well. My body is screaming at me to feed it what it needs. What a day for soup!
This soup can be made ahead in a crock, or quickly on the stove top, take your pick.
First, chop up a couple of large carrots, large celery stalks, small onions (any flavor) and large garlic cloves. Saute them in a flavorful extra virgin olive oil until almost done, then add your spice. Coriander, cumin, cayenne, cinnamon and tumeric are warm spices full of healthy goodness, so be generous. Add a large can of crushed tomatoes and a couple cans of chickpeas. You may want to
mash some up to thicken up your soup, if you like a substantial soup meal. Add a little stock or water and simmer away.
I made mine thick and hearty so only added some crusty bread and a big leafy salad. My tummy was full and my body was full of antioxidant & anti-inflammatory goodness.
Enjoy!
