Mystical Witch Soup
A cozy, hearty, and aromatic vegetarian soup perfect for cold nights, made with simple pantry ingredients and packed with flavor.
Ingredients
For the base
- 1 tablespoon olive oil Use a good extra-virgin olive oil for flavor.
- 1 large onion, finely chopped Sweet yellow onions are recommended.
- 3 cloves garlic, minced Fresh garlic is essential for the best flavor.
- 2 pieces carrots, diced Adds natural sweetness.
- 2 stalks celery, diced Provides classic mirepoix flavor.
- 1 cup sliced mushrooms Add a meaty texture.
For the flavor
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne pepper (optional for heat)
For the soup
- 1 can (15 oz) crushed tomatoes Look for brands without excess sugar.
- 6 cups vegetable broth
- 1 cup kale, chopped Tear for a rustic texture.
- 1 can (15 oz) chickpeas, drained and rinsed Rinse to remove excess sodium.
- 1 cup cooked pasta (optional) Stir in during the last step if desired.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
Add the vegetables
- Add the diced carrots, diced celery, and sliced mushrooms.
- Sauté for 5–6 minutes until they start to soften.
Bloom the spices
- Stir in dried thyme, basil, oregano, smoked paprika, and cayenne pepper.
- Cook for 1–2 minutes, stirring constantly.
Add tomatoes and broth
- Pour in the crushed tomatoes and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes.
Add kale and chickpeas
- Add the chopped kale and drained chickpeas.
- Let simmer for another 10 minutes.
Finish with pasta
- If using, stir in cooked pasta and cook for 2 minutes.
- Season with salt and pepper to taste.
- Serve garnished with chopped parsley.
Notes
Use a heavy-bottomed pot for even heat distribution. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.