One of my favourite things about winter is the comfort that can be achieved with a warm bowl of soup. It’s even better when that warm bowl of soup is full of vegetables but tastes like it’s full of cream. Think that’s impossible? Think again:

Cream of Chickpea Soup

A creamy soup full of veggies, chickpeas and flavour! What more could you ask for in a soup?

Serves 4

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 cups unsweetened non-dairy milk (I used almond)
• 2 cups gluten-free vegetable broth
• 1 cup water
• 1 medium onion, diced
• 2 clove garlic, minced
• 3 medium carrots, peeled and chopped
• dash of oregano
• 1 cup peas
• 1 cup corn
• 2 cups chickpeas
• sea salt and pepper, to taste
• 2-4 cups spinach

Instructions:

1.  Add cauliflower florets, non-dairy milk, vegetable broth and water to a large pot. Bring to a gentle boil over medium heat, reduce heat to low, cover and let simmer for 5 minutes (or until cauliflower is soft). 
2. Use an immersion blender (or transfer to a high power blender) to puree so there are no chunks of cauliflower left. Set aside.
3. Meanwhile, add onion, garlic and carrot to a frying pan with a splash of vegetable broth and dash of oregano. Heat over medium heat until the onions and garlic are fragrant and the carrots begin to soften.
4. Add the peas, corn, chickpeas and sea salt/ pepper, if desire. Cook for 2-3 more minutes.
5. Add the vegetable mixture to the pureed cauliflower mixture and bring to a boil over medium-high heat. Remove from heat and stir in the spinach.
6. Stir the soup continuously until the spinach wilts.
7. Serve and enjoy!

xoxo Erin

Nutritional Information: 

Calories: 314.5 Fat: 4.1 g (0.3 g saturated), Carbohydrates: 60 g, Fiber: 16 g, Sugar: 5.4 g, Protein: 15.4 g

Nutritional information based on serving size of 1/4 of recipe, using 4 cups of spinach. Nutritional information was calculated using this. 

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UPDATE! This recipe has been shared at Natural Living Monday.