2 ts Paprika
1 ts Turmeric
1 ds Cinnamon
1 c Celery; diced
1 bn Parsley
1 ts Salt
3 tb Olive oil; up to 4 tb
2 c Squash; steamed,
- reserve cooking water
1 1/2 c Chickpeas; cooked,
- reserve cooking water
3 1/2 c Tomatoes; chopped
1 bn Kale; chopped
Saute spices, celery, parsley, and salt in oil. Add the rest of the
ingredients with enough water to cover and give a soup consistency.
Cook gently for 30 minutes in a covered stockpot.
Recipe by Vegetarian Food For All by Annabel Perkins
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)