VeganMoFo Day #10: Mediterranean Autumn Soup

Wow, six days have passed without me noticing at all.  I haven't had a moment's rest.  The work and the moving and settling in the new house kept me busy the whole week.  We still haven't completely settled in.  I never realized there would be so many things to do even when you simply walk into a fully-furnished house.  I mean, fully-furnished in the sense that the towels and the kitchen cleansers are provided too.  Still, getting the Internet and phones and registering this and that were such a lengthy process.  Anyhow, I'm still really excited that I finally have a new house to take care of and I got my Canon 40D back with me.  The only sad part is that I'm really behind in the VeganMoFo now.  I'll try to catch up.  We shall see.  It's not over yet!

D's Mediterranean Autumn Soup

D's Mediterranean Autumn Soup
(4 large servings)

So this is the first thing I cooked in my new kitchen.  I can't wait to take some photos of this lovely and big kitchen which stays really bright all day.  I finally can get some awesome natural lighting for my food photos.

1/2 large yellow onion, chopped
6 cloves garlic, minced or chopped
1 red bell pepper, chopped
3-4 portobello mushrooms, sliced
2 russet potatoes, cut into 1/2 inch pieces
2 tomatoes, diced and juice reserved
1 1/2 cups half-cooked chickpeas, soaked overnight and pre-cooked
8 cups of water
2 cups fresh basil, loosely packed
2 bay leaves
3/4 cup spring onions, finely chopped
2 tsp. thyme
2 tsp. cilantro leaves
1 tsp. ground tarragon
3/4 tsp. ground garam masala
1/2 tsp. ground oregano
2 tsp. paprika
Salt and pepper to taste

1. Saute onions, garlic, pepper and mushrooms over medium heat for about 10 minutes until onions get a little more translucent.
2. Add potatoes and tomatoes and cook covered for 2-3 minutes until potatoes get a little softer.
3. Add chickpeas and herbs and spices except for salt and pepper together with the water.  Turn up the heat and bring to a boil.  Then lower heat to simmer.  Cook for about 25-30 minutes.
4. When the chickpeas are completely cooked, remove from heat.  Add salt and pepper to taste.

This is a really hearty and healthy feeling kind of soup.  It will surely hit the spot when you crave for something nourishing and tasty.  The Italian spices and Indian spices somehow make a good match.

VeganMoFo

Edit: I'm so out of it nowadays that I actually forgot about the VeganMoFo banner!