Don’t you just love it when you throw a bunch of stuff together in a big pot and it turns out to be one of the most delicious things you’ve had in a long while?
That is exactly what happened with this soup. I needed to make supper and wasn’t really up for a trip to the store. I rummaged around in the cabinets and fridge to see what I could assemble and that is how this came together. I had a few bits of this, a piece of that, a couple of these, etc.
When I set everything out on the counter, it seemed like a good idea in theory, but we all know how sometimes these things tend to turn out… you know, good intentions & all.
Luckily, this once actually turned out to be pretty awesome. Out of a bit of laziness frugality a great soup was born! This soup was devoured like it was going to be my last meal on Earth. It is hearty and warming, exactly the kind of thing you want in front of you on a cold day. Grab a loaf of crusty bread, tear off a chunk and tuck in.
Bowl of Sunshine Soup
1 lg sweet onion, diced
1 clove garlic, minced
1 rutabaga, peeled & diced
1 lg sweet potato, peeled & diced
4 medium carrots, peeled & thinly sliced
1 can chickpeas, drained & rinsed
1 cup Israeli cous cous
8 cups chicken or vegetable stock
1/2 tsp turmeric
purple basil for garnish (or regular basil)
3 tbsp olive oil
2 bay leaves
kosher salt to taste
freshly ground pepper to taste
In a large pot, sweat onion in olive oil over medium low heat. Let it cook out slowly for about 15 – 20 minutes until it just begins to turn light golden brown. Add garlic and cook an additional 5 minutes.
Add carrot and sweet potato, cook for a few minutes then add stock and turmeric. When carrots have started to soften slightly, add rutabaga. Simmer for approximately 20 minutes, then add chickpeas and cous cous.
Cook for an additional 6 – 8 minutes or until cous cous is soft and chewy. Sprinkle with fresh herbs for garnish.