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