Serves: 8 |
Prep Time: 20 minutes |
Cook Time: 35 minutes

Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 1 cup diced onion
- 1 cup leeks, sliced about 1/4" thick
- 3 cloves garlic, minced
- 1 tsp Eden Coriander
- 1/4 tsp Eden Cumin
- 1/4 tsp Eden Cayenne Pepper
- 1/4 tsp Eden Cinnamon
- 1 tsp Eden Paprika Powder
- 4 cups cubed butternut squash
- 2 cups diced multi-colored carrots
- 1 cup peeled and cubed sweet potato
- 1 cup diced parsnips
- 15 ounces Eden Garbanzo Beans, do not drain
- 15 ounces diced organic tomatoes, do not drain
- 1 1/2 tsp organic tomato paste
- 32 ounces vegetable stock
- 3/4 tsp Eden Sea Salt, or to taste
- 1 pinch Eden Black Pepper, or to taste
Directions
Heat oil in a large soup pot. Add onions and leeks and sauté for 5 minutes. Add garlic, coriander, cumin, cayenne, cinnamon and paprika. Cook for one minute, stirring constantly. Add all remaining ingredients except the parsley. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes until the vegetables are tender. Serve garnished with parsley.
Nutritional Information
Per serving - 187 calories, 5 g fat (20% calories from fat), 5 g protein, 34 g carbohydrate, 7 g fiber, 0 mg cholesterol, 232 mg sodium