Spiced and Hearty Vegetable Soup

2 tablespoons extra-virgin olive oil
8 large cloves garlic, peeled
2-inch piece of fresh ginger, peeled
1 jalapeno chile, stem removed
1/2 tightly-packed cup fresh basil leaves
Salt and freshly ground black pepper to taste
1/4 teaspoon each ground cumin, coriander and sweet paprika
1/2 cup dry white wine
3 medium onions, fine chopped
1 zucchini, cut into small dice
1 medium stalk celery with leaves, diced
1 large carrot, thin sliced
2 cups diced Butternut squash or yam
1/2 small green cabbage, cut in 1/2-inch dice, or 2 branches Swiss chard, chopped
28-ounce can whole peeled tomatoes
Water


Basically you make a paste out of the garlic, ginger, jalapeno and basil, either by hand or in a food processor, and then cook over medium heat in the warmed oil. Add the spices and cook a bit longer then add the wine and boil it off. Then add all the veggies and some water - she suggests water up to two inches above the vegetable line.

Cook partially covered until the vegetables are tender and it all smells and looks like soup. Adjust seasoning to taste.

-adapted from Lynne Rosetto Kaspar