Witches Brew Soup
Withces brew soup has become something of a tradition dish for Halloween,though this healthy, magical concoction doesn't have to be consumed only at that time of the year.
1 medium onion, chopped
1 medium butternut, seeded and chopped
2-3 cloves garlic, finely chopped
1-2 Tbsp non-GM canola oil or other non-GM neutral tasting oil
1 Tbsp Nature's Choice veggie stock powder
1 can chopped tomatoes
1 can of water (after adding tomatoes to the mix)
½ tsp cumin to taste
¼ tsp red pepper flakes to taste
1 can black beans, rinsed and drained
1 bag chopped spinach, washed if necessary
Additional water to thin to required thickness at end of cooking
- Sauté the onions, butternut and garlic in the oil for 5 minutes until slightly softened.
- Add the tomatoes and an extra can of water, cumin and stock powder and bring to a boil.
- Reduce to a simmer and cook until the butternut is mashable with the back of a knife. Remove from heat and let cool slightly.
- Blend soup using an immersion blender if you have one or your blender. If using the blender make sure the top pouring hole is ajar to allow the steam to escape.
- Return to the saucepan and place chopped spinach on top of the liquid soup. You might need to add a little more water if your soup is very thick. Bring to a boil and then simmer until the spinach is totally wilted and softened.
- Add drained black beans and stir well.
- At this point it will be difficult to eat off a spoon so back into the blender with MOST of the soup. Allow some spinach and bean mix to remain in the saucepan.
- Carefully blend, remember to let the steam escape from the top of the blender.
- Pour the now strange looking liquid back into the saucepan and stir the non-blended soup into the green stuff.
- Taste for seasoning.
- The Witches Brew soup now ready to eat!
- Serve with home-made bread and vegan butter.
- Can be frozen.
Serves 4 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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