Creamy soup with spinach, potato, chickpeas and coconut for Meatless Monday

Categories: 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!

See also: Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

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You will need:

2 tablespoons olive oil
4-5 cloves garlic
1 onion
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

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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).

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Peel and crush the garlic cloves.

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Chop the onion.


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