Parsley Paradise

Emerald leaves sway with energy beneath a cerulean sky. They stand out verdantly against the black of the soil and the brown of their box. Delicate plants that heighten a dish, taking the flavor from mild to robust. Herbs are magical members within an arsenal of ingredients.

This vegetable soup is one of about a bajillion variations and tangential versions that I love to bring together when in the mood for something warm and comforting…which is always.

Vegetarian Soup for a Randomly Chilly Spring Day

1 Sweet Potato, Cubed
1 28 oz Can Diced Tomatoes (No Salt Added)
1 32 oz Carton Vegetable Broth
1 Small Onion, Diced
I-2 Cloves Garlic, Minced
1 16 oz Can Garbanzos, Rinsed & Drained (Cannellini Beans are great too, can substitute favorite bean!)
2-3 Bay Leaves
2 Sprigs Fresh Oregano
1 Tbs. Paprika
2 Tsp. Curry Powder
1 Tsp. Red Pepper Flakes
1 Tbs. Salt
Fresh Cracked Black Pepper
Olive Oil
Fresh Parsley
Literally Whatever Vegetables You Want à This includes Broccoli, Zucchini, & a mixture of Baby Spinach & Baby Kale

Roast the sweet potatoes in a 400°F oven 15-20 minutes with olive oil, salt, and pepper
Be sure to move them around on the pan during the roasting process to achieve a nice crust on the edges, set aside til later
Add a couple tablespoons of olive oil to a large pot on medium high heat
Add onions and sauté til a tinge of gold happens
Add garlic and stir, allowing to cook for another minute
Pour in the tomatoes, then add bay leaves, paprika, curry powder, red pepper flakes, salt, pepper
Tear fresh oregano leaves into the sauce à I added A LOT, but do this based on your preference as oregano can be quite strong
While stirring, add veggie broth
Bring to a boil, then lower the heat to low-medium and let simmer for at least 20 minutes, though the longer the better
Drop in Garbanzos, followed by roasted sweet potatoes
Raise the heat a tad then start adding whatever veggies you settle on
I like to add them in stages so there is time for the heat to come back up within the pot, then I stir in the fresh parsley, reserving some whole leaves for the final product


I topped this soup with shredded Kerrygold Dubliner cheese, more red pepper flakes (manna to my soul), and fresh as mentioned, fresh parsley.

Then I ate it, and it was awesome.


One Comment Add yours

  1. copychrisseo says:

    Judeau loves parsley!


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