Creamy Spinach Soup

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Rinse and thoroughly dry the chickpeas using a clean kitchen towel. Removing excess moisture helps them crisp up.

3. 3

   Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped celery and onion with a pinch of salt. Cook for 5–7 minutes until softened.

4. 4

   Stir in the crushed garlic and cook for about 1 minute until fragrant.

5. 5

   Add raw spinach and stir until the spinach is wilted down.

6. 6

   Add vegetable stock and cashews. Bring to a gentle simmer with the lid closed and cook for 5–10 minutes to soften the cashews.

7. 7

   Toss chickpeas with oil, salt, smoked paprika, garlic powder, and chipotle chili powder until evenly coated.

8. 8

   Spread the seasoned chickpeas on a lined baking sheet in a single layer. Bake for 15–20 minutes, shaking the pan halfway through, until golden and crispy.

9. 9

   Return to the soup and add nutritional yeast, garlic powder, black pepper, and coconut cream. Blend until smooth and creamy using an immersion blender (or carefully transfer to a high-speed blender).

10. 10

    Taste and add more salt or pepper if needed. Add a spritz of lemon juice to balance the flavor.

11. 11

    Serve the soup with crispy chickpeas and a drizzle of coconut cream. Add mediterranean tofu skewers for extra protein.