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
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.
5
Alternatively, blend all completely cooled ingredients in the blender until smooth, transfer the soup into a pot, and heat over the stove until warmed through.