Chickpea Turmeric Soup with Fresh Cilantro

As the weather gets colder in the Northern Hemisphere, we often find ourselves looking for warming soups, stews, and other hearty meals. This recipe is perfect for a warm fall meal! Since fall is the season of the Vata dosha (light and airy), warm hearty meals are also particularly beneficial for grounding. Whip up this recipe for a nice lunch or dinner that you and your guests are sure to enjoy!

Chickpea Turmeric Soup with Fresh Cilantro

1 tbsp. coconut oil

1-2 garlic cloves, minced

½ white onion, sliced lengthwise

1 zucchini, sliced & quartered

2 carrots, peeled & cubed

1 parsnip, peeled & cubed

1 red bell pepper, cubed

1-15 oz. can chickpeas, rinsed & peeled

3 cups vegetable stock

¾ cup coconut milk

¾ tsp. Himalayan sea salt

½ tsp white pepper

1 tsp. dried oregano

¾ tsp turmeric

½ tsp yellow London curry powder

¼ cup fresh cilantro (coriander) + more for garnish

2 cups fresh spinach, rough chopped

Directions:

In a medium saucepan, heat coconut oil over medium high heat. Sauté garlic, onion, zucchini, carrots, parsnip and red bell pepper for 4-6 minutes, just until somewhat tender. Add chickpeas, vegetable stock and coconut milk. Stir in seasonings, salt, pepper, oregano, turmeric and curry. Bring to a simmer for 12-15 minutes. Taste the vegetables for doneness. If you like them firmer, simmer for 10 minutes. Right before serving, add fresh cilantro and spinach. Stir to wilt slightly. Serve immediately, ladling into bowls and garnishing with fresh cilantro leaves.

 

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