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Chickpea & Spinach Soup



  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 3 handfuls spinach
  • 1 tbsp coconut oil
  • 1 cup water
  • 1 cup almond milk
  • 1 16oz can chickpeas or 2 cups soaked peas
  • 18 tsp cardamom
  • 6 red potatoes chopped
  • 18 tsp nutmeg
  • 1 tsp curry powder
  • 14 tsp turmeric
  • salt & pepper


Saute onion and garlic in 1 tbsp of butter. Stir in milk and bring to a boil then reduce to a simmer. Add chickpeas, spinach, and spices. Cook, stirring occasionally for about 15 min. Transfer 1.5 cups of soup to a blender and puree until smooth. Return to the pot and heat through. Add S&P to taste.

Course: Soup


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