Ingredients
For the soup
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes adjust to taste
- 2 tablespoons tomato paste
- 2 cans chickpeas (15 oz, drained and rinsed)
- 3-4 cups low sodium vegetable broth
- 1/3 cup sundried tomatoes in oil (chopped)
- Juice of 1/2 lemon
- 1 cup full-fat coconut milk from a can or 2/3 cup heavy cream
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
Cooking
- Add the chickpeas and tomato paste to the pot.
- Pour in the vegetable broth and stir well.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Using an immersion blender or a regular blender, carefully blend about half of the soup until it’s smooth and creamy.
- Stir in the chopped sundried tomatoes, lemon juice, and the coconut milk.
- Add the spinach and simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt.
- Season with salt and black pepper to taste.
Serving
- Ladle the soup into bowls and garnish with fresh basil leaves.
- Serve with toasted bread.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 6gSodium: 600mgFiber: 10gSugar: 3g
Notes
For enhanced flavor, try adding a bay leaf during simmering and remove before blending. Make it your own by adding other vegetables like carrots or celery. For extra creaminess, blend more of the soup or use more coconut milk or cream.
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