This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes. For an extra smoky-spiciness, try adding Smoked Chipotle powder – Penzey’s spices makes a delicious one.
- 1 cup diced onion
- 2 carrots, sliced
- 3 cloves garlic, minced
- 3 cups some combination of diced turnip, potato, rutabaga, fennel, celery—whatever you have that looks good.
- 1 can fire-roasted crushed tomatoes (28 oz)
- 1 can fire-roasted diced tomatoes (28 oz)
- 4 cups vegetable stock
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tbsp smoked chipotle powder (optional)
- 1 tsp red pepper flakes (optional)
- 1 tsp dried basil (or use a good handful of fresh at the end)
- 1 cup corn kernels
- salt and pepper to taste. Smoked salt is especially good here!
- In a large soup pot, sauté all the veggies in a bit oil til they begin to soften and color, 3-5 minutes. Season with salt and pepper.
- Add the tomatoes, broth, chickpeas and spices.
- Bring to a boil; reduce heat and simmer 30 min.
- Add corn and heat through.
- Adjust seasoning to taste and serve.