Creamy Coconut Lentil Chickpea Spinach Soup

• Produce

  • 1 can Chickpeas
  • 1/4 tsp Garlic powder
  • 1 1/2 cups Green lentils
  • 1 Lemon, Juice of
  • 1 Onion, large
  • 1 bag Spinach, frozen
  • 1 tsp Thyme

• Canned Goods

  • 1 qt Vegetable broth

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1/4 tsp Pumpkin pie spice
  • 1 Sea salt and pepper
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 2 cups Water

• Other

  • I can of unsweetened coconut cream, discard the clear liquid

Found on staceyhomemaker.com

Description

Ingredients

• 2 Tbsp coconut oil
• 1 large onion, diced
• 1 quart vegetable broth (or chicken broth)
• 2 cups water
• 1½ cups green lentils, rinsed
• 1 can of chickpeas, rinsed
• 1 tsp thyme or 2 sprigs of fresh thyme
• 1½ tsp turmeric
• ¼ tsp garlic powder
• ¼ tsp pumpkin pie spice
• ¼ tsp cinnamon
• Pinch of nutmeg
• Sea salt and pepper
• 1 bag of frozen spinach
• I can of unsweetened coconut cream, discard the clear liquid
• Juice of 1 lemon

Directions

• In a dutch oven, sauté the onion in coconut oil for 5-8 minutes or until soft.
• Add the chicken broth, water, lentils, all the seasonings, chickpeas, sea salt, and pepper.
• Bring soup to a boil then reduce to a low simmer. Let cook for 20 minutes.
• Add coconut cream, frozen spinach, and the juice of 1 lemon. Stir. Cook for 5 minutes or until spinach has fully defrosted. Use an immersion blender to blend a little bit of the soup to thicken the broth.
• Taste and add any additional salt if needed. Serve with a sprinkle of black pepper.