Spicy Turmeric Chickpea and Vegetable Soup

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SPICY TURMERIC CHICKPEA VEGETABLE SOUP

SERVES 6


RECIPE

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 sweet onion, diced 
  • 2 tablespoons fresh diced ginger 
  • 1-2 jalapeños, diced 
  • 4-5 cloves garlic, diced 
  • 2 bell pepper, diced 
  • 4 large carrots, diced 
  • 4 stalks celery, diced 
  • 1 head cauliflower, cut into small chunks 
  • 2 cups green beans cut into 1 inch pieces
  • 12 ounces sliced baby bella mushrooms, rinsed
  • 1.5 tablespoons ground turmeric
  • Salt and pepper 
  • 1 28 ounce can diced tomatoes, drained 
  • 48 ounces vegetable broth
  • 1 can full fat coconut milk 
  • 3 15 ounce cans of chickpeas, drained and rinsed 
  • 2 limes, juiced 
  • Optional toppings: cilantro, sriracha, red pepper flakes

DIRECTIONS

  1. Heat 1 tablespoon of coconut oil in a large pot over medium heat.
  2. Add onion, garlic, ginger, jalapeño and sauté for 2-3 minutes.
  3. Add pepper, carrots, celery, cauliflower, green beans and sauté until they soften (about 5 minutes). Season well with salt and pepper and stir frequently.
  4. Add mushrooms and turmeric and saute for another 2 minutes.
  5. Add broth, tomatoes, coconut milk and chickpeas. Simmer for 20-30 minutes.
  6. Stir in the juice of 2 limes and enjoy!

Optional toppings: fresh cilantro, red pepper flakes, sriacha

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