SERVES 6 – 8

From Sundays at Moosewood Restaurant.
This zesty soup is served at The Mariner’s, a restaurant on Anguilla.

Ingredients:

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 Tbs. vegetable oil
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 2 tomatoes, coarsely chopped
  • 1 tsp. sweet Hungarian paprika
  • 1/2 tsp. ground black pepper (or to taste)
  • 1 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 6 cups vegetable stock
  • 1/2 cup dry white wine
  • 1 cup cooked brown rice
  • Minced fresh parsley

How to make the soup:
In a soup pot, sauté the onion and garlic in the oil until the onion is translucent, 5 to 10 minutes. Add the celery, carrots, peppers, tomatoes, and spices. Sauté for another 5 minutes, stirring often to prevent sticking. Add the stock, wine, and rice, and simmer until the vegetables are tender about 25 minutes. Garnish with fresh parsley.