Caramelized 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 savory veggie soup, perfect for those cool fall days. Top with roasted chickpeas for an added crunch!

Ingredients

  • 1 cup Spinach
  • 2 Leeks
  • 1/2 Onion, raw
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, ground
  • 2 tsp Olive Oil – divided
  • 1 cup Almond Milk, unsweetened
  • 2 cup Vegetable Broth, low-sodium
  • 1 1/2 cup Garbanzo Beans – rinsed and strained
  • 1 tsp Turmeric, ground
  • 1/2 tsp 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

Recipe: Caramelized Leek Soup with Turmeric Toasted Chickpeas

Serving in this recipe: 4

Calories: 124.1
Total Fat: 4.4 g 6.8%
Saturated Fat: 0.5 g 2.6%
Cholesterol: 0 mg 0%
Sodium: 521.6 mg 21.7%
Total Carbs: 17.3 g 5.8%
Dietary Fiber: 4.4 g 17.6%
Sugar: 4.5 g  
Protein: 4.8 g 9.5%
Vitamin A: 3% Vitamin C: 7.7%
Calcium: 14.9% Iron: 7.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Can be made with

NutriBullet Rx

NutriBullet Rx

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