If you’re anything like me, you tend to get used to heavy dishes and flavors over the winter. I think it happens to many of us, especially if you’re living in a place where it gets cold during the winter months. Sometimes it’s a bit hard to get used to the light, fresh ingredients again. My solution to that has always been adding more spices! This soup has just the right amount of wonderful spices and herbs.
If you’d like a heartier soup, you could always add some shredded chicken. Feel free to adjust the spices to your taste as well. Let us know in the comments how it turned out for you!
Ingredients
Spice base:
2 tsp Bertolli olive oil
2 cups chopped onions
2 tsp garlic, minced
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground pepper
Broth:
6 cups Campbell’s vegetable broth
1 – 2 cups water
2 cups chopped cauliflower
1 cup chopped carrots
1 cup chopped sweet potatoes
2 cups diced tomatoes
2 tbsp Del Monte tomato paste
For garnish:
fresh cilantro, chopped
Instructions:
In a large soup pot, cook the onions in olive oil until tender. Add the remaining spice base ingredients. Cook for 3-4 minutes to release the flavors. Mix in the broth ingredients and bring to a soft boil. Simmer on low until vegetables are tender.
When ready to serve, top with chopped fresh cilantro.
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Quick tip: Add a touch of hot sauce for a bit of a kick!
