Vegan Spicy-Citrus Tomato Soup

By Pam Hadder

Yes, I'm a little crazy for soup. I engaged in a little kitchen alchemy yesterday, using the veg I had on hand and getting a bit creative with seasoning and my Vegan Spicy-Citrus Tomato Soup was the outcome!

Everyone loved it, so I'm posting this recipe while the magic is fresh in my noggin! Don't be afraid of the citrus in this soup - yes, it contains orange, but it is not an overwhelming flavour.  Rather, it adds a lovely brightness to the soup and pairs nicely with the chilies, marjoram and tomato. Happy soup making - in my view, nothing beats a steaming pot of soup for dinner on a winter day xox

Pam's Vegan Spicy-Citrus Tomato Soup

INGREDIENTS:
1/4 cup olive oil
2 medium onions, finely chopped
Sea salt to taste (I used 1 tsp.)
2 cups carrots, peeled and sliced
1.5 cups chopped celery (I use the pale inner stalks for soup, including leafy bits)
3 clove fresh garlic, crushed
500 g. sliced fresh mushrooms
2 tsp. dried and crushed marjoram
1 tsp. dried and crushed parsley
1 tsp. cracked black pepper
1/2 tsp. dried crushed red chilies
1 large tin mixed beans (540 ml), drained and rinsed
1.5 - 2 cups crushed, strained stewed tomatoes (tinned)
4 -5 cups water plus 1 vegetable bouillon cube (or 4-5 cups veg stock)
1/2 large orange, seeded and cut in quarters, rind on

METHOD:
Heat the olive oil in a large soup pot for 2 minutes over medium heat, adding in the onion and salt.  Stirring occasionally, cover loosely and let the onions cook for 5-7 minutes, until beginning to turn translucent. Add in the carrots, celery and garlic, stirring to combine and covering loosely. Continue to cook for 10-12 minutes, then add in the mushrooms, marjoram, parsley, black pepper, chilies and one cup of the water - stir, loosely cover and simmer another 7-9 minutes.  Add in the beans, tomatoes, water, bouillon, and orange pieces. Reduce heat and simmer for 30-40 minutes. Scoop out the oranges pieces and discard, then serve with pasta and a bit of grated veggie cheese, or as-is with some fresh bread and veggie "butter." Serves 4-5.