Vegan Recipe: Hearty Fall Soup

If you're looking for a soup to make you feel warm and full on a cold winter day, this is the one. 

Warming spices and exotic mushrooms give it umami and depth. Meaty garbanzos add texture and a satisfying chew. 

3 stalks celery, chopped
6 cloves garlic, chopped
2 guajillo peppers
3 cups fresh spinach
1/4 cup mixed dried mushrooms (porcini, oyster, chanterelle, morel)
1/4 cup olive oil
1 tsp soy sauce
1/4 cup nutritional yeast
2 tbls red wine vinegar
1/4 cup dry white wine
1 can garbanzos, rinsed
5 cups water
2 tsps turmeric
2 tsps paprika
1 tsp thyme
2 tsps salt
1 tp black pepper

Bring the mushrooms, guajillo,  wine, oil, water and salt to a boil and then simmer for 15 minutes. 

Add celery, garlic, jalapeno, soy sauce, vinegar yeast, spinach, spices. 

Continue to simmer for 15 more minutes.

Add garbanzos. Simmer 15 more minutes.