A thick and hearthy soup, nourishing and substantial enough to serve as a main meal with whole wheat bread..

- 4 tablespoons vegetable ghee or vegetable oil
- 2 onions, peeled and chopped
- 1/2 cups potato, cut into chunks
- 1/2 cups parsnip, cut into chunks
- 1/2 cups turnip or rutabaga, cut into chunks
- 2 celery stalks, sliced
- 2 zucchini, sliced
- 1 green bell pepper, seeded and cut into 1/2 inch pieces
- 2 garlic cloves, crushed
- 2 teaspoon ground coriander
- 1 tablespoons paprika
- 1 tablespoon mild curry paste
- 5 cups vegetable stock salt
- 14 ounce can black-eye peas, drained and rinsed
- chopped cilantro, to garnish ( optional )

1. Heat the ghee or oil in a saucepan, add all the prepared vegetables, except the zucchini and green bell pepper, and cook over a moderate heat, stirring frequently, for 5 minutes. Add the garlic, ground coriander, paprika, and curry paste and cook, stirring constantly, for 1 minute.
2. Stir in the stock and season with salt to taste. Bring to a boil, cover, and simmer over a low heat, stirring occasionally, for 25 minutes.
3. Stir in the black-eye peas, sliced zucchini, and green bell pepper, cover and continue cooking for 15 minutes more, or until all vegetables are tender.
4. Process 1/1/4 cups of the soup mixture ( about 2 ladlefuls ) in a food processor or blender. Return the pureed mixture to the soup in the saucepan and reheat until piping hot. Sprinkle with chopped cilantro, if using, and serve hot.