Turmeric Chickpea Vegetable Soup
This nourishing Turmeric Chickpea Vegetable Soup is packed with vibrant flavors and health benefits. The combination of turmeric, chickpeas, and assorted vegetables makes it a perfect hearty meal that can be enjoyed on its own or with a side of bread.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, diced any color
- 1 medium zucchini, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) canned diced tomatoes
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups spinach, fresh or frozen
- 2 tablespoons lemon juice for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté for about 3-4 minutes until softened.
- Add minced garlic, diced carrots, celery, and bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
- Stir in the diced zucchini, and cook for an additional 2-3 minutes.
- Add the chickpeas, vegetable broth, canned diced tomatoes, turmeric, cumin, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for 20 minutes, stirring occasionally.
- If desired, use a blender to purée part of the soup for a creamier texture before adding the spinach.
- Stir in the spinach and let it cook for an additional 2-3 minutes until wilted.
- Taste and adjust seasoning if necessary. Serve warm with a drizzle of lemon juice on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup can be frozen for up to 3 months; thaw before reheating.
Feel free to add or substitute your favorite vegetables or spices according to your preferences.