Indian Spiced Chickpea Soup

Ingredients
• 1/4 cup extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, chopped
• 2 cans chickpeas, drained
• 1 small onion, coarsely chopped
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric
• Salt and pepper
• 2 cups vegetable stock
• 1 (14-ounce) can fire roasted tomatoes
• Warm pita, any flavor or variety, toasted

Directions
Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and onions, cook 2 to 3 minutes. Grind the chickpeas and onion and garlic in food processor. Place mix to pot and cook 5 minutes. Season the chickpeas with cumin, cardamom, turmeric, paprika, cayenne pepper, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10
minutes to combine flavors. Serve with warm pita for dipping.

Fire Roasted Tomato Soup

This is very similar to Paridise Bakery's Fire Roasted Tomato Soup - without the dairy. It is delicious! Today I canned 10 bottles to store away for cold winter days....can't wait!

Ingredients:

l-2 large onions, diced

6 cloves garlic, minced

2 - 28 to 32 oz cans tomatoes

1 - 32 oz bottle fire roasted tomatoes

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

2 cups water

8 - 10 vegetable bouillon cubes (for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups unsweetened soy milk (more if you like a thinner soup)

1/8 cup fresh basil, chopped

Directions:

In a large soup kettle saute onion in water until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.