Vegetable Soup + 10 Spices | Eat to Thrive

Ingredients

• 2 tbs smoked paprika
• 1 tbs garlic powder
• 1 tbs dried oregano
• 1 tbs onion powder
• 1 tbs dried basil
• 2 tsp dried thyme
• 1 1/2 tsp freshly ground pepper
• 1 1/2 tsp fine sea salt
• 1 tsp white pepper
• 1 tsp cayenne pepper
• 1 1/2 cups raw cashews
• 12 cups vegetable broth
• 4 tsp olive oil
• 8 cloves garlic, minced
• 2 sweet or yellow onions, diced
• 6 medium carrots, chopped or thinly sliced
• 2 red bell peppers, chopped
• 3 cups (approx. 1 lg) sweet potato or butternut squash, chopped
• 4 stalks celery, chopped
• 2 28-oz cans of diced tomatoes, with juices
• 2 tbs 10-spice blend (above)
• Sea salt
• Freshly ground pepper
• 2 bay leaves
• 2 cups kale leaves, chopped
• 2 cans chickpeas, drained & rinsed