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