Posted by Greater Sudbury Northern Life 

This vegetarian soup will warm you up on a cold blustery night. Traditionally finished with a spoonful of harissa, a spicy North African chili sauce, this soup can be "heated up" with a few dashes of hot sauce if you like. Serve with crusty bread. 

Preparation Time: 10 to 15 minutes
Cooking Time: 30 minutes
Serves 6 to 8 (Makes about 12 cups)
1 tbsp vegetable oil
1 onion, chopped
2 parsnips, chopped
1 large sweet potato, peeled and chopped
2 cloves garlic, minced
1 tbsp minced fresh gingerroot
1 tbsp ground coriander
1 tsp each ground cumin, paprika and salt
1/2 tsp each pepper and cayenne
1 can (28 oz) diced tomatoes (undrained)
4 cups vegetable broth
1 can (19 oz) chick peas, drained and rinsed
2 cups baby spinach, stems removed

In large saucepan, heat oil over medium-high heat. Add onion, parsnips and sweet potato; sauté until lightly softened, about five minutes. Stir in garlic, ginger, coriander, cumin, paprika, salt, pepper and cayenne.

Add tomatoes and broth; cover and bring to boil over high heat. Reduce heat and simmer, covered, until parsnips and sweet potato are tender, about 20 minutes.

In blender or with immersion blender, purée soup as smooth as you like. Return to pan. Add chick peas and heat through, about three minutes. Remove from heat; stir in spinach until wilted.

Nutritional Information:
1 Serving (when recipe serves 8):
Protein: 7 grams
Fat: 3 grams
Carbohydrates: 44 grams
Calories: 231
Very High Source of Fibre