Kitchen Sink Soup

This is what I make with the vegetables that are too few to make anything else and I haven't been to the store yet. And who doesn't love a hot bowl of soup on a cold day?

2 tablespoons olive oil
3-4 stalks of celery with leaves roughly chopped
1 small bag of baby carrots roughly chopped
2 sweet potatoes peeled and roughly chopped
4 potatoes peeled and roughly chopped
1 1/2 onions minced
3 cloves garlic mince
1 tablespoon tomato paste
2 teaspoons cumin
1 teaspoon Moroccan 7 spice (optional)
2 teaspoons dried oregano
Salt and pepper to taste
2 cans chick peas drained and rinsed
8 cups water
1 bullion cube of your choice ( I use a vegetable cube that I buy from a specialty market)
1/2 cup heavy cream

Heat the oil in a heavy bottom stock pot over medium high heat. Add the onions, carrots and celery. Season with salt and pepper. Add the garlic and let cook until the onions become tender. Add the potatoes and sweet potatoes, let this cook for another few minutes. Add the chick peas, tomato paste, oregano, spices, salt and pepper. Let this cook for five more minutes. Add the water and bullion. Bring to a boil, en cove and simmer for 25 minutes or until the potatoes are tender. Ladle the sop into the blender, because this is hot cover the top with a kitchen towel before blending, purée the soup and place in a clean pot. You will need to do this in batches. Once all the soup is puréed stir in the cream and reheat. For more on this recipe or any others please email me at alesia.leach@gmail.com