Spicy Vegetable Soup

From Andshewasrecipewiki

Ingredients

• 2 carrots
• 1 zucchini
• 1 onion
• 1 leek
• 1 head of fennel, chopped in bite-size pieces
• 1 can (about 250 g) chickpeas, or the equivalent cooked
• 1 can (about 125 g) sweet corn
• 250 ml of tomato sauce or 3-4 fresh tomatoes chopped finely
• 1 potato, chopped
• 1 tsp finely chopped ginger
• 1 tsp spicy paprika (or subsitute harissa)
• 1 tsp fennel seeds
• 2 Tbs olive oil
• OPTIONAL: 6 poultry merguez
• 1 liter vegetable broth

Sweat the onions and the leek (sliced in thin rounds) in the olive oil. When they are soft, add the ginger. Add the paprika and fennel seeds and cook for a few minutes. Add the rest of the ingredients and cook until the vegetables are tender. Taste for salt, pepper and spiciness. Depending on your broth, you may need more salt. Depending on your audience, you may need more spice. You might also want to add some cooked poultry merguez, cut in small pieces and cooked until done.

Serve with toasted rounds of French bread that have been rubbed with fresh garlic.

from toomanychefs.com