ZESTY AUTUMN VEGETARIAN PROTEIN SOUP

It was Friday night, and the kids didn't care what they ate.  All they wanted was to take a break, relax, and do nothing.  After a few days of binge eating and carb overload, we all had to eat a bit cleaner for a few days.  The good thing is, the kids love to eat healthy food, but only when it tastes good. When they help make it, it's even better! ;).  

I called them to come up with their own ingredients for a soup(little did they know I had it all planned).  The little one chose the vegetables, the teen chose beans, and we had a winning combo. I asked them to chop, clean, and organize. I had the base ready, and they put things together; it's that simple. They enjoyed it and were thrilled that they came up with it :).

This recipe was inspired by someone I saw on YouTube(don't remember whom) who was mentioning this grilled vegetable bean soup, and it stuck.  I'm glad it did, and it's a winning recipe in my book.  

And the boys said, "Mom, you have to blog about it!". "Yes I will," I said.  

 

ZESTY AUTUMN VEGETARIAN PROTEIN SOUP

Ingredients:
Vegetables for baking:

1 large yam- cut to 1/3 of an inch
1 large sweet potato sliced a bit thicker
3 carrots (cut lengthwise)
1 red bell pepper  (cut lengthwise)
1/2 onion (cut lengthwise)
5 garlic sliced   
1 tsp provencial spices
1/2 tsp salt
1tbsp olive oil
1/2 tsp fresh black pepper
For the soup base:
1 tbsp olive oil
2 cups celery
1 tsp cumin powder
1 tsp provencial spice
3 tbsp sriracha(or accordingly)
1 can roasted tomato
1 can diced tomato with basil and oregano
1 cup cooked butter beans
1 cup cooked garbanzo beans
1 cup cooked red kidney beans 
1 cube vegetable bouillon mixed with water
4 cups of water
For Garnish:
finely diced onions
grated parmesan
avocado(optional)
roasted pepita seeds(optional
lemon
cilantro(optional

Method:

1. Preheat oven to 350 degrees.
2. Toss all the vegetables with the spices and oil, spread it on a baking sheet, bake for 20 minutes.  For the couple few minutes increase the oven to 450 to char the vegetables.
3. In a large soup pot, add oil, some cumin seeds and the chopped celery.  Fry for a minute and add the tomatoes to it.  Let it cook for 5 minutes and then add all the beans.  Let it simmer out for 20 minutes.
4.  Add the vegetables to the pot and simmer for 5 minutes and take it off the stove.  Serve hot or at room temperature with any garnish of your choice.

If you want it thicker or thinner, use water accordingly.
ENJOY!!

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