Creamy soup with spinach, potato, chickpeas and coconut for Meatless Monday
When the weather outside is frightful, there's usually nothing more delightful than a bowl of homemade soup. This easy offering is packed full of goodness -- spinach, purple potatoes, chickpeas and more -- and coconut cream and spices give it a gorgeous finish. And the recipe is also both vegan and gluten-free, so it might even align with your New Year's resolutions!
You will need:
2 tablespoons olive oil
4-5 cloves garlic
5 cups vegetable stock (you can make your own or used premade)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cayenne
12 ounces purple potatoes
1 15-ounce can chickpeas
1 can coconut milk (Thai Kitchen works best for this)
2 tablespoons tahini
1 tablespoon cornstarch
Salt and pepper to taste
1. Scrub and drain the potatoes, then cut into small pieces (the smaller they are, the quicker they will cook, but about half an inch on all sides is a good measurement).
Peel and crush the garlic cloves.
Chop the onion.