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
43 g Spinach
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
Preheat oven to 375 F.
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.
Allow ingredients to cool completely to room temperature, 21°C/70°F or less, and then add to the NutriBullet Rx Soup Pitcher.
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.
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.
When the soup is done cooking, pour into a bowl and top with chickpeas.