Ingredients:
2 Can Chickpeas
3/4 cup chopped onion
1/4 cup lite coconut cream (lower fat version)
2 cups spinach
2 cups frozen cauliflower
2 cups frozen broccoli
3 table spoons lemon juice
1/2 cup coconut water
4 cups vegetable broth
2 teaspoons curry paste or curry powder
1/4 teaspoon cinnamon
Garlic powder
Ginger powder
Instructions:
Add a splash of vegetable broth to a pot and saute’ onions in curry paste, cinnamon, garlic, and ginger until onions are golden on high heat. Add more water as broth evaporates so the onions don’t burn. Add vegetable broth, coconut water, coconut lite cream, frozen cauliflower, frozen broccoli, spinach, and lemon juice. Add a bit more of the same spices if you like a lot of flavor. Cook for 15 minutes and add rinsed chickpeas.
(Note: this soup is great with rice or quinoa to be more satisfying.)
