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Mystical Witch Soup

Mystical Witch Soup: Comforting Vegan Delight in 45 Minutes

Experience the enchanting flavors of Mystical Witch Soup, a comforting vegan dish filled with vibrant vegetables and spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil
  • 1 large Onion, finely chopped Shallots can be a sweeter alternative
  • 3 cloves Garlic, minced Garlic powder can be used if fresh is unavailable
For the Vegetables
  • 2 Carrots, diced Parsnips or sweet potatoes can be used
  • 2 stalks Celery, diced
  • 1 cup Mushrooms, sliced Any variety can be used
For the Seasoning
  • 1 teaspoon Dried Thyme Fresh thyme can be substituted, using triple the amount
  • 1 teaspoon Dried Basil Fresh basil can be used as an alternative
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika Sweet paprika can be used for a milder taste
  • 1 pinch Cayenne Pepper, optional Omit if sensitive to spice
For the Broth and Finish
  • 1 can Crushed Tomatoes, 15 oz Fresh tomatoes can be used
  • 6 cups Vegetable Broth Chicken broth can be used as a non-vegan alternative
  • 1 cup Kale, chopped Spinach can be used as a substitute
  • 1 can Chickpeas, drained and rinsed, 15 oz Any canned beans will work
  • 1 cup Cooked Pasta, optional Whole grain or gluten-free can be used
  • Salt and Pepper To taste
  • Fresh Parsley For garnish

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Then, stir in 3 minced garlic cloves and cook for another minute.
  2. Next, incorporate 2 diced carrots, 2 diced celery stalks, and 1 cup of sliced mushrooms into the pot. Sauté for 5–6 minutes until the vegetables soften.
  3. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried basil, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of smoked paprika. Allow the spices to bloom for 1–2 minutes.
  4. Pour in a 15 oz can of crushed tomatoes and 6 cups of vegetable broth, stirring well. Bring to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes.
  5. Add 1 cup of chopped kale and 1 can of drained chickpeas. Partially cover and simmer for an additional 10 minutes.
  6. If desired, gently fold in 1 cup of cooked pasta and heat through for about 2 more minutes.
  7. Taste the soup and adjust seasoning with salt and pepper. Mix to ensure balance of flavors.
  8. Ladle the warm soup into bowls and sprinkle with freshly chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 700IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Sauté onions until translucent to enhance sweetness. Taste and adjust spices as you go. Add greens last to maintain color and nutrition. Store cooled soup in airtight container; lasts up to 4 days in the fridge.

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