Sheri's Awesome Soup & Stew

Jamaican Spinach Soup

3 tbsp olive oil 1 1/4 tsp allspice
1 cooking onion, chopped 1/4 tsp nutmeg
2 stalks celery, chopped 2 potatoes, peeled and diced
4 cloves garlic, minced 4 cups chopped zucchini
2 tbsp minced fresh ginger 6 cups Roasted Vegetable Stock
1 tbsp raw unrefined sugar Pinch cayenne pepper
2 tsp sea salt 1 cup chopped fresh spinach (packed tightly)
1 1/4 tsp turmeric 1/2 red pepper, minced

l. Heat oil in a pot over medium heat.
2. Add onion, celery, garlic, ginger and sugar. Cook for 5 minutes or until onion is softened.
3. Stir in salt, turmeric, allspice and nutmeg. Cook for a couple of minutes.
4. Add potatoes, zucchini and Roasted Vegetable Stock. Bring to a boil, reduce heat and simmer
10 minutes or until potatoes are soft.
5. Remove from heat. Add cayenne pepper and spinach.
6. Using a hand blender, blend until smooth. (If you are using a blender, let the soup cool before
blending, then reheat.)
7. Garnish with minced red pepper and serve.

* I omit the red pepper and cayenne. I do not wait for soup to cool before blending, I blend it while it's hot. After blending the soup I add one can of coconut milk and cooked potato chunks to make it a little more hearty (and E loves potatoes).

Chickpea stew
1 Can of Chickpeas
1-14 oz can of crushed tomatoes
1 onion chopped
2 cloves of garlic chopped
1 inch of fresh ginger grated
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
1/2 tsp Garam Masala

Add veggies to taste (optional)
Saute onions, garlic and ginger for about 5 minutes. Add all other ingredients except Garam masala to the pot and cook on simmer for 1 hour. Just before serving, mix in Garam Masala
When I double the recipe I only use 1 tsp of salt.