- melt 3 tbsp of olive oil margarine in a large saucepan (i bought this).
- add one onion (i have two purple onions) and four small cloves of garlic, 2 tbsp of thyme, one tbsp of basil and one tbsp of cayenne pepper. i also put some (onion) salt and pepper in. i then let it cook on medium for 25 minutes.
(note: try it with fresh spicy peppers, habanero maybe, and let me know)
- dump a can of chick peas in a large bowl (not a normal purchase, a food bank specialty)
- i don't have fancy bread, but i broke up two three slices of brown bread that they gave me
- i don't have wine. i do have tamarind soup mix, which they gave me. this is an asian thing. it's a fruit they eat with fish soup. i dumped it into a one quart mixing bowl with a bit of vinegar and stirred it up. it smells like wine.
- after the onions were brown, i dumped the tamarind soup and two beef soup cubes (which they gave me) into the pan and let it come to a boil before reducing heat.
- i let that simmer for about ten fifteen minutes to let it boil off a bit
- i then filled the pan up with vegetable soup broth. i didn't measure this. i might have used chicken, but i have vegetable broth that is older. i let it come back to a simmer and then sit for another ten minutes.
note that you want to be stirring this regularly through the process from the start.
- i put a tbsp of paprika, a tbsp of cumin and tbsp of hemp seeds (i bought these and put them on everything) in the bowl and dumped the soup in.
- i put all of the mozzarella on top of the soup (i used 200 grams, grated)
- i added some frank's and some more pepper. i would have added a tbsp of nutritional yeast but i'm out.
i am serving it with a side of avocado and orange for key vitamins.