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"  This recipe is inspired by one of my favorite soups, Gypsy Soup, from the Moosewood Cookbook (the photo is of Gypsy Soup). I give non-vegan options at the end. VEGAN VERY VEGGIE SOUP WITH TOASTED ALMONDS AND &amp;quot;CHEDDAR&amp;quot; Because this soup is vegetarian and flavored only by the vegetables, herbs, and spices, I think it is much better on the second day. Try to make it a day ahead of serving if you can.  4 glugs of extra-virgin olive oil 1 large chopped onion 4-6 cloves of garlic, minced 2 bay leaves 2 tsp. smoky Hungarian paprika 1 tsp. turmeric 1/2 tsp. dried marjoram A dash of cinnamon A dash of nutmeg A dash of cayenne Veggies (any or all, I used all): 1 butternut squash, cubed 1 large yam cubed 4 medium zucchini, sliced 1 large carrot, sliced 2 handfuls of fresh green beans, trimmed and cut into one inch pieces 1 15 oz can of whole tomatoes and their juice   Set aside for later: 2 medium bell peppers (choose 2 different colors), diced 1 can of garbanzos or cannelini beans, rinsed 1 bag of pre-washed baby spinach 2 tbsps of brown sugar (optional) 2 tbsps of apple cider vinegar (optional)  Heat the olive oil in a large soup pot. Add onion, garlic, herbs and spices, and salt to taste and saut\u00E9 over medium heat for about 5-10 minutes, until onions are translucent. Stir often. Add veggies and enough cold water (depends on amount of vegetables) to cover them by 2 inches. Raise heat and bring soup to a simmer (not a full boil). Skim any foamy impurities that appear. Reduce heat to a bare simmer, and allow soup to develop flavors, at least an hour. (Keep tasting, you don&amp;#039;t want it to be watery. If you cook it long enough, it won&amp;#039;t be.) About 10 minutes before serving, add in bell peppers, garbanzos and spinach (and sugar and vinegar if using\u2014this gives the soup a nice, sweet tanginess). Cover and simmer for about 10 more minutes. Adjust salt and pepper, and serve topped with toasted, sliced almonds, and a sprinkling of cheddar Veggie Shreds. Variations for non-vegetarians:  Use chicken stock instead of water Add in a package of sliced pre-cooked chicken-apple sausage (Emeril&amp;#039;s, Aidell&amp;#039;s etc.) during last 10 minutes of cooking. Top with grated parmesan or cheddar cheese. Top with a large crouton (toasted, sliced baguette) shmeared with really good chevre  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a38129/vegan-very-veggie-soup-almonds-cheddar-recipe/>