Let;s be honest: You need soup to make it through winter.
There is nothing I like more than having a big container full of a soup that is not only nutritious, delicious but also super easy. Ladies and gentlemen, enter the Simple Chickpea and Spinach Soup. It is warm, it is cozy, it is filling and light at the same time. Perfection.
The key to the flavour of the soup is to cook the onion and leek with the spices – it embeds the flavour in the root of the soup.
If you are keeping up with wellness trends you will know that pulses and legumes are all the rage and have been on top ten lists for the last couple of years. With the predominance of plant-based eating, there is no end in sight to the popularity of legumes so you might as well have a few great recipes in your back pocket for everyday use.
TIP: If you puree this soup it tastes a little like a thickened curry sauce which is also nice over rice or quinoa. If you puree it and add some fresh spinach to wilt, you can have another variation. And feel free to drizzle with tahini some time – crazy good.
- 2 tbsp olive oil
- 1 medium onion
- 2 leeks, thinly sliced, white-light green parts
- 1 tsp each cumin, coriander, powdered garlic
- 1/2 tsp ginger and tumeric
- Sea salt to taste
- 1 stalk celery
- 1 large-can chickpeas or 2 cups of dried chickpeas soaked and cooked.
- 4-5 large (or more handfuls of spinach
- 1 small box organic mushrooms, diced (optional)
- 6 cups of good quality vegetable stock
- 2 cups of water
- Fresh cilantro (optional)
Heat olive oil in large saucepan or Dutch oven on the stove (you can also sauté using the Instapot). Add the onion leek and celery and sprinkle with spices. Turn to medium high, then drop to medium low and sauté until nicely cooked, about 5 minutes.
Add the chickpeas and mushrooms (if using) and cover with stock and water. Place on high, then simmer about 15 minutes.
You can add more fresh spinach – I usually do – along with the fresh cilantro at serving..