Fall Soup Recipes
320kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 medium sweet potato peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 cup cooked chickpeas drained and rinsed
- 1 cup fresh spinach roughly chopped
- Salt and black pepper to taste
Equipment
- Large pot
- spatula
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the garlic, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the sweet potato, cumin, and smoked paprika. Cook for 2 minutes to toast the spices, stirring constantly to prevent burning.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the sweet potato is tender.
- Add the coconut milk, chickpeas, and spinach to the pot. Stir well and simmer for an additional 5 minutes, or until the spinach is wilted and the soup is heated through.
- Season with salt and black pepper to taste. Serve warm with crusty bread or a side of your choice.
Nutrition
Calories320kcalCarbohydrates50gProtein8gFat10gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat3gSodium600mgPotassium800mgFiber10gSugar10gVitamin A1200IUVitamin C20mgCalcium80mgIron4mg