In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat.
Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly.
Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes.
Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste, then serve.
Notes
Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019.
Refrigerated soup will last covered for up to 3 days. It will thicken up quite a bit. If you prefer a thinner soup, add a little water or vegetable stock to the soup before reheating.
To freeze, divide the cooled soup into individual portions and place in glass containers. Leave at least ½ inch of space at the top, then cover with a lid and freeze. Defrost in the refrigerator overnight and reheat before serving.
If you are following a low-sodium diet, choose reduced or no salt added vegetable stock, or use water instead. Taste and add salt as needed rather than using the 2 teaspoons suggested in the recipe.