Here's the original recipe that I adapted.I did not have leeks, several of the seasonings listed in the berbere mix, soymilk or vegetable stock (which I usually do I have - I make my own using this technique-love it!), so I adjusted accordingly.
My berbere mix included:
3/4 TBS of cinnamon
1 TBS paprika
a few dashes of cayenne
1 heaping TBS of turmeric
3/4 TBS of curry (all I had left)
several dashes of black pepper a few dashes of cumin
I had planned to include rutabaga, but the 3 turnips I chopped looked like enough. So, here's what I did (with ingredients in bold).
Sauteed 1/2 onion (diced) in peanut oil (in a large pot)
Added the berbere mix. I added all of the berbere mix that I made and didn't think it was too much.
Added 3 chopped turnips and 2 diced carrots.
Covered with free range, organic chicken stock. (Probably 4-5 cups)
Added 1 can of garbanzo beans (drained well).
Simmered for about 20 minutes.
Then I took about 1 1/2 cups of the soup out to puree in a blender (I added a little bit of chicken stock to what I was pureeing as the stock and boiled down a lot).
Poured the puree back in with the soup and added 1/3 cup plain yogurt (I used a Greek yogurt. This was my soymilk substitute). (When grabbing the yogurt, I also saw some Trader Joe's Masala Simmering Sauce that had been hiding in the fridge, so I added 1 TBS of that just for kicks).
Feel free to add a dollop of yogurt or sour cream on top just before you eat.
Special note: DON'T BE AFRAID OF TURNIPS!! I used to be, but got over it and now enjoy all the root vegetables that winter brings.
