Vegan Chickpea and Spinach Soup
A creamy, hearty vegan soup made with chickpeas and spinach. Simple, flavorful, and perfect for a cozy meal.
Ingredients
- 2 cups cooked chickpeas or one can, drained and rinsed
- 4 cups fresh spinach roughly chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1 tbsp lemon juice optional for extra zing
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté for 5 minutes until soft.
- Stir in cumin, coriander, and turmeric; cook for 1 minute.
- Add chickpeas and vegetable broth. Bring to a simmer.
- Stir in spinach, salt, and pepper, and cook until spinach wilts (about 3 minutes).
- Optional: Add lemon juice for a fresh punch.
- Remove from heat and garnish with fresh parsley before serving.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 45%
- Vitamin C: 25%
- Iron: 15%
- Folate: 18%
- Magnesium: 12%
💁♀️ Extra Flavor Tips
- Add a dash of cayenne for some spice if you're feeling bold.
- Toss in some roasted garlic for an extra layer of depth.
- Swirl in coconut milk to make it extra creamy.
- Top with avocado for a creamy contrast.
- For a bit of crunch, garnish with roasted chickpeas.