Golden Spiced Spinach Chickpea Soup
My golden spiced spinach chickpea soup is made with fragrant spices and hearty potatoes in a light, creamy coconut broth. It only takes about 30 minutes to make, but you'd never guess it from the taste. This comforting soup will warm you up from the inside out!
Servings: 6
Calories: 321kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional, or to taste)
- 6 cups vegetable broth
- 1 (14 ounce/414 ml) can light coconut milk
- 2 (15 ounce/425 gram) cans chickpeas, drained and rinsed
- 2 medium yellow potatoes (about 10 ounces total)
- 6 ounces fresh spinach (about 6 cups)
- 1 tablespoon lemon juice
- ⅓ cup chopped fresh cilantro
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the garlic, cumin, turmeric, and cayenne pepper, if using. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, coconut milk, chickpeas, and potatoes. Raise the heat to high and bring the liquid to a boil. Reduce the heat to a simmer and let the soup cook, stirring occasionally, until the potatoes are easily pierced with a fork, about 12 minutes.
- Stir in the spinach and let the soup simmer for about 2 minutes longer, until the spinach has fully wilted.
- Remove the pot from heat. Stir in the lemon juice and cilantro, then season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 321kcal | Carbohydrates: 47g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1030mg | Potassium: 753mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3288IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 5mg