- 1 tablespoon olive oil or water
- 1 cup yellow onion, diced
- 2 cloves garlic, peeled and minced
- 1 tablespoon ginger, peeled and grated
- 2 stalks celery, chopped
- 1 large carrots, peeled and chopped
- 1 small head of cauliflower, broken into small bite-sized florets (roughly 4 cups)
- 1 tablespoon turmeric
- ¼ teaspoon cayenne pepper
- 6 cups vegetable broth
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 large handfuls of fresh spinach
- juice of 1 lemon
In a large soup pot, heat olive oil (or water) over medium heat. Add onions, garlic, and ginger and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent. Add the celery, carrots, and cauliflower and sauté for another 5 minutes until the vegetables are slightly tender.
Add the spices, stirring to fully coat.
Add the vegetable broth, tomatoes, chickpeas. Bring to a boil. Reduce heat to a simmer, cover, and let cook for about 20 minutes, until the cauliflower is cooked all the way through.
Remove from the heat and stir in the spinach. Season with salt and pepper. Taste and adjust seasonings. Let soup cool 10 minutes before serving.
Serving and Storing - Let the soup cool 10 minutes before serving. Serve it with fresh ground pepper and artisan bread or a big salad. Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. When ready to eat, pull the soup into the refrigerator the night before to thaw before heating it up on the stovetop over medium heat.
Make in Advance - You can make this soup in advance for an easy lunch or to bring to a get together the next day. If you are making it for a lunch, I recommend placing it in individual containers for easy grab options in the morning.
Variations -This soup recipe is very versatile. That means you can adjust the ingredients as you please. Feel free to experiment with different vegetables. Zucchini and mushrooms are nice additions.
Instant Pot Instructions - To make this Instant Pot follow the instructions for sautéing the vegetables on the SAUTE setting of your instant pot. Once the vegetables are sautéed, add the remaining ingredients EXCEPT for the beans and spinach. Close the lid and press the MANUAL or PRESSURE COOK button. Set it for 2 minutes. When the time is up, release the pressure. Stir in the beans and spinach until they are heated all the way through (about 3 minutes). Season with salt and pepper and serve!
- Make sure to chop your cauliflower into small bite-size pieces so that they cook more evenly and are easy to bite into.
- Use fresh garlic and ginger. Powered ginger and garlic simply do not taste the same and compromise the taste of this soup.
Calories: 198kcal | Carbohydrates: 37g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1926mg | Potassium: 500mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3969IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 4mg