Creamy Vegan Chickpea Spinach Soup
Ingredients
3 cloves garlic
1 yellow onion
1-2 tsp turmeric
1-2 tsp paprika
1-2 tsp cumin
1-2 tsp coriander
1-2 tsp curry powder
4-5 golden potatoes diced
1 can of chickpeas rinsed
2-3 handfuls baby spinach
3 tbsp-1/4 cup tahini to taste
3 tbsp plant based milk or plant based cream
1-2 tsp cayenne
salt + pepper
Recipe:
To a large pan on medium heat sauté diced onion in olive oil (or veggie stock if oil free) until transluscent.
Add the crushed garlic cloves and the turmeric, paprika, cumin, coriander and curry powder, stir over heat until spices are incorporated and aromatic.
Add the diced potatoes and give it a good stir.
Add 4-6 cups veggie stock (I use 4 cups vegetable stock and 2 cups water)
Increase heat and bring to a boil.
Turn down the heat to medium and cook until potatoes are fork tender (about 4-5 minutes before potatoes will be done, add in the washed and drained chickpeas).
While this is cooking, in a small bowl add 3 tbsp-1/4 cup of tahini, a few tablespoons plant based milk, and a healthy sprinkle of cayenne. You can add more curry here to taste as well.
Once potatoes and chickpeas are cooked thoroughly, add in the tahini mixture and stir to incorporate.
Fold in a few large handfuls of spinach, and keep on heat until they wilt.
Season to taste.
This soup pairs excellently with avocado toast, or a thick crusty bread to dip.
Enjoy!
