Winter Warming: Immunity-Boosting Vegetarian Stew

January is National Soup Month and this fragrant vegetarian stew is substantial enough to enjoy as a meal on its own or over basmati rice.   Chock full of nutritious goodness, it delivers a big dose of anti inflammatory power at a time of year when we all need it.  Chick peas bring a bit of toothsome crunch, fiber and protein. The Jeereem-Meerem spice mix adds exotic flavoring similar to curry. The raisins, sweet potatoes and coconut  add a sweet note. Weeknight friendly, it makes enough for leftovers. Freezes well. Soulful and healthy eating to warm up the coldest winter day.

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Winter Warming: Immune Boosting Vegetarian Stew

  • 1 large onion, diced roughly
  • 2 T olive oil
  • 4 carrots, sliced
  • 1 sweet potato, diced roughly
  • 2 c of cooked and mashed butternut squash
  • 28 oz can of diced tomatoes
  • 3 cups cauliflower florets
  • 3 c of broth
  • 14 oz can of chickpeas, rinsed
  • 1 1/4 c raisins
  • 1/4 c shredded coconut
  • 1T fresh ginger, grated
  • 1 T Jeerem-Meerem spice mix, recipe follows
  • lime to serve

In a large pot, heat oil and cook onion until translucent.  Add carrots and sweet potatoes and cook a few minutes.  Add broth, tomatoes, cauliflower, spice mix, ginger  and squash and bring to a boil.  Reduce heat and simmer about 45 minutes until carrots are soft.  Add the chickpeas and raisins and cook a few minutes until raisins are plumped up.  Serve with a squeeze of lime and shredded coconut.

Jeerem-Meerem Spice Mix: (from Goan Imports Blog)

Combine: 1 t ground cumin + 3/4 t ground turmeric + 1/2 t cinnamon + 1/8 t ground cloves + 1/4 t chili powder + 1/3 t black pepper   Store in an airtight container and use as you would a curry spice.  Recipe will yield extra spice for future use and will keep for 2 months in an airtight container.

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24 thoughts on “Winter Warming: Immunity-Boosting Vegetarian Stew

  1. Even though I am currently in Thailand where I don’t need soup to keep warm, I still want to make & eat this soup. It looks yummmmmmmmyyyyyy, Johanne.

  2. What a hearty, vibrant soup, and with Goan spices from Nandini nonetheless. Wow! I’m totally impressed that you made that jeera meera mix. You certainly were quite creative with it in your soup. I’ve just started adding Indian spices to my soups too, like a lentil one I made the other day, it really perks it up beautifully. I’ve been meaning to use the jeera meera mix in a pot roast that is popular in Goan cuisines. I’m going to bring out the mix and cook something soon 🙂 Lovely!

    • As soon as I read Nandini’s JM spice mix I made it! Love those flavors and putting them in this stew really enlivened the dish. I ate it all week for lunch and never tired of it! So good to warm up now that we have some cold weather! Nice to hear from you Loretta! 😊

      Johanne Lamarche

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  3. I did not know January was National Soup Month, but we have been eating a lot of soup around here and trying out new spice blends such as Dukkah, an Egyptian mix. I love the sound and recipe for your Jeerem-Merrem blend. I have never ever heard of this before so I will make some and give it a try. You always have the best ideas. Happy Soup Month!

    • We received a collection of new to me spice blends at Christmas and I too will experimenting with them in the kitchen. Baharat, za’atar and N 10 Yemen. The JM blend is from FF’s Nandini and it is excellent and easy to make up from spice rack staples. Usually used as a rub on meat but I enjoyed the depth of flavor it brought to this soup.

      Johanne Lamarche

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