Creamy Mushroom Chickpea Soup

• temps total: 13 minutes

Ingrédients

2 Tbsp olive oil

8 oz mushrooms, sliced

1 medium yellow onion, chopped

1 tsp salt

1 can (15 oz) chickpeas, rinsed and drained

3 cups veggie broth

1 tsp Italian seasoning

1 can (13.5 oz) light coconut milk

2 Tbsp lemon juice

2 cups spinach or kale

To Serve:

4 slice whole-grain bread, toasted

¼ tsp chipotle chili flakes (optional)

Instructions

Heat the olive oil in a large pot over medium-high.

Add the mushrooms, onion, and salt. Cook until the mushrooms release moisture, 4–5 minutes.

Stir in the chickpeas, veggie broth, and Italian seasoning. Bring to a boil.

Reduce heat and simmer for 6–8 minutes to blend flavors.

Stir in the coconut milk and lemon juice. Adjust salt and pepper to taste.

Add the spinach and let it wilt, 1–2 minutes.

Serve warm with whole grain toast. Garnish with chili flakes, if using.

NOTES

Kale holds it’s color better if you want a photogenic green pop.

Save a few cooked mushrooms for garnish.

Slice a little toast into croutons for garnish.

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