2 T. olive oil
\n1 onion, chopped
\n3 garlic cloves, minced
\n2 pinches of saffron threads, crumbled
\n3 T. chopped fresh cilantro
\n3 T. chopped fresh parsley
\n2 T. sweet Hungarian paprika
\n1 T. New Mexico chili powder or hot Hungarian paprika
\n1 tsp. ground coriander
\n2 tsp. ground caraway seed
\n8 C. water
\nOne 1-lb. butternut squash, peeled, cut into large cubes
\n3 carrots, peeled, finely chopped
\n1 turnip, peeled, cut into 1\/2-inch pieces
\n1 potato, peeled, cut into 1\/2-inch pieces
\n2 celery stalks with leaves, chopped
\n1 1\/2 C. canned crushed tomatoes
\n1 15-oz. can chickpeas, drained, rinsed
\n1\/3 C. orzo, broken spaghetti, or Israeli couscous
\nExtra-virgin olive oil<\/p>\n
Heat oil in heavy wide soup pot or Dutch Oven over medium heat. Add onion, garlic and saffron threads. Cover and cook until onion is translucent, stirring occasionally, about 15 minutes. Add 2 T. cilantro, 2 T. parsley and next 4 ingredients. Cover and cook 5 minutes. Add water and next 6 ingredients. Bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Add chickpeas. Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite. Drain. Add pasta to soup. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining parsley and cilantro. Drizzle extra-virgin olive oil over each and serve.<\/p>\n
Yield: 6 servings
\nCalories: 244
\nFat: 6g
\nFiber: 10g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 1 onion, chopped 3 garlic cloves, minced 2 pinches of saffron threads, crumbled 3 T. chopped fresh cilantro 3 T. chopped fresh parsley 2 T. sweet Hungarian paprika 1 T. New Mexico chili powder or hot Hungarian paprika 1 tsp. ground coriander 2 tsp. ground caraway seed 8 C. water One 1-lb. butternut squash, peeled, cut into large cubes 3 carrots, peeled, finely chopped 1 turnip, peeled, cut into 1\/2-inch pieces 1 potato, peeled, cut into…<\/p>\n