Chickpea Curry Soup 🍲

Ingredients:

2 cups of chopped cauliflower

1 cup of chopped zucchini

1 cup of cooked chickpeas (drained)

2 cups of sliced fresh mushrooms

1 cup of chopped broccoli

7-8 medium size Yukon potatoes

1 medium onion

1 can organic coconut milk

1 tablespoon of olive oil

1 tablespoon of garlic powder

1 tablespoon  of onion powder

1 tablespoon of curry powder

1 tablespoon of ginger powder

2 teaspoon of sea salt

2 teaspoon of black pepper

1 teaspoon of turmeric

*Red pepper flakes to taste 🔥

*Organic always preferred

*Can be modified without potatoes – add 2 more cups of cauliflower with 1 cup of spinach

 

Potatoes:

Pre-heat oven to 375 degrees

Wash and cut potatoes into wedges and place them in a large bowl

Put 1 tablespoon of olive oil, 1 teaspoon of sea salt, black pepper & turmeric into the bowl and mix it all ingredients with the potatoes.

Once oven is pre-heated, place the potatoes on a baking sheet and put it in the oven.

Cook for 20 minutes, until golden brown.

Remove when done, and place them aside until the soup is ready!

Soup:

Heat pan on medium, use olive oil to sauté onions for several minutes.

Add all spices (remainder of salt & pepper) and slowly pour the can of coconut milk into the pan and stir.

Then add vegetables into pan, stir and cover the pot with a lid. Reduce heat to low heat, cook 15-20 minutes.

Put baked potatoes in the soup once it is cooked, then serve hot!

Serving size: 4

One Comment Add yours

  1. Anonymous says:

    Look fantastic!

    Liked by 1 person

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