VEGAN CHICKPEA
SOUP
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This vegan chickpea soup is loaded with protein and fiber-rich legumes, tender artichoke hearts, spinach, and the most flavorful creamy golden broth!
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In a large pot,
saute the onion and celery until they are soft.
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Add the minced garlic and dried seasonings and
let it cook for 1 minute to toast the spices.
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Next, add the lentils, chickpeas, vegetable broth, and water. Bring it to a low simmer and then reduce the heat and let it cook for 20 minutes.
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Stir in the artichoke hearts, coconut milk, frozen spinach, and lemon juice.
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Let it cook until the spinach has fully defrosted and it's warmed through.
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Remove the bay leaf and use an immersion blender to blend a little bit of the
soup to thicken
the broth.
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Get helpful tips + the full recipe via the link below!
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