Author: story of a kitchen (and an unknown source from which I've altered the original recipe)
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 4-8
Ingredients
2 sweet potatoes, peeled and diced ~ 1cm cubes
2 carrots, peeled and diced ~ 1 cm cubes
2 stalks of celery, sliced
2 cups eggplant, peeled and diced ~2 cm cubes
1 large onion, diced
⅔ cup roasted red pepper, jarred or homemade
1½ cups of corn (fresh or frozen -- no need to thaw first)
approx ¼ cup olive oil (or use broth if cooking oil-free)
½ cup tomato sauce
1 tablespoon tomato paste
1 teaspoon curry powder
1 teaspoon white pepper
½ teaspoon thyme
2 bay leaves
4 quarts of water (or less - just adjust salt and cook time)
8 cups of vegetable broth
1 cup cashews, raw or roasted
½ cup quinoa, rinsed
½ cup split red lentils, rinsed
½ cup fresh parsley, chopped (to add at end)
¼ cup fresh lemon juice (don't forget this!)
salt and pepper
Instructions
Heat olive oil (or extra broth) in a large pot. Cook the vegetables slightly, so they all soften.
Add the tomato paste, tomato sauce, and spices and cook to brown slightly.
Add broth and water and bring to boil, and add nuts, quinoa, and lentils.
Turn down to simmer uncovered for 4 to 5 hours or until soup has reduced to about ⅓, maybe more, and color is rich and russet-colored. It should have the consistency of chili. (Cook less time if adding less water.) The lentils and starch from sweet potatoes will thicken the soup.
Stir occasionally at first, then more at the end of cooking. Add the parsley and lemon juice near end of cooking. Remove the bay leaves. Taste and adjust salt and pepper preference.
Serve with crusty bread.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/vegetable-soup-from-medical-school/