Spicy Vegetable Soup (1)

2 Carrots, chopped
1 Zucchini, chopped
6 ounces mushrooms, coarsely chopped
1 Onion, chopped
1 Leek, thinly sliced
1 Medium summer squash, peeled & diced
5 Ounces fresh spinach, chopped
1 Head of fennel, chopped into bite-size pieces
1 (15 oz) Can chickpeas
1 (15 oz) Can whole kernel corn
1 Small red pepper, finely sliced
1 (15 oz) Can tomato sauce
1 Potato, chopped
1 Teaspoon ginger, minced
1 Tablespoon garlic, minced
1 Teaspoon spicy paprika
1 Teaspoon fennel seeds
2 Tablespoons olive oil
3 (14 1/2 oz) Cans chicken broth

Steam mushrooms in water until tender. Drain and set aside. Sweat the onions and the leek in the olive oil. When they are soft, add the ginger and garlic. Add mushrooms, paprika and fennel seeds and cook for a few minutes. Add the rest of the ingredients and cook until the vegetables are tender. Taste for salt, pepper and spiciness.
Serve with toasted rounds of French bread that have been rubbed with fresh garlic.
02/19/11 * * * * *