Caramelised Leek Soup with Turmeric Toasted Chickpeas
Leeks aren't only flavorful, they're also full of fiber, minerals, and vitamins. Combined with onions, spinach, turmeric, and paprika, you have a savoury veggie soup, perfect for those cool fall days. Top with roasted chickpeas for an added crunch
Ingredients
43 g Spinach
2 Leeks
1/2 Onion, raw
1/2 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper, ground
2 Teaspoons Olive Oil – divided
240 ml Almond Milk, unsweetened
2 Cups Vegetable Broth, low-sodium
1 1/2 Cups Garbanzo Beans – rinsed and strained
1 Teaspoon Turmeric, ground
1/2 Teaspoon Paprika, ground
Directions
1
Preheat oven to 375 F.
2
Place leeks and onions onto a sheet pan, add 1 tsp of olive oil, sea salt, and pepper and toss together. Bake until golden brown, about 20 minutes.
3
Allow ingredients to cool completely to room temperature, 21°C/70°F or less, and then add to the NutriBullet Rx Soup Pitcher.
4
Add the cooked and cooled leeks and onions to the Nutribullet RX soup pitcher with the spinach, vegetable stock, and almond milk and extract on the 7-Minute Heated Cycle.
5
While the soup is heating, heat the rest of the olive oil in a small sauté pan on the stove to medium-high heat, and add the chickpeas, turmeric, and paprika and stir frequently until the chickpeas start to brown, about 3 minutes.
6
When the soup is done cooking, pour into a bowl and top with chickpeas.
7
Enjoy!
Nutritional information
|
Calories: 124.1 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
