By Alanna Bahlburg
Sunshine Soup
8 steps
Prep:30minCook:30min
A hearty and colorful soup for a cold and gloomy day. Chickpeas, corn, and root veggies make a filling meal along with satisfying coconut milk and warming spices.
Updated at: Thu, 29 Feb 2024 03:26:55 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
20
High
Nutrition per serving
Calories320.4 kcal (16%)
Total Fat12.5 g (18%)
Carbs45.3 g (17%)
Sugars11.3 g (13%)
Protein10.4 g (21%)
Sodium2231.2 mg (112%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1yellow onion
large, chopped
2celery stalks
chopped
2carrots
chopped
2 Tbsolive oil
3cloves garlic
minced
0.5 Cbutternut squash
diced
3yellow potatoes
medium, diced
1 x 15 Ozcan sweet corn
drained
2 x 15 Ozchickpeas
cans, drained
2cans light coconut milk
4 quartsvegetable broth
2 Tbsturmeric
2 tspground coriander
1 tspcumin
3 inchginger root
grated
2 Tbscoconut aminos
or soy sauce
1 bunchspinach
finely chopped
salt
pepper
to taste
Instructions
Step 1
Heat olive oil in a 6 quart pot over medium-high heat.
Step 2
Sauté chopped onions, celery, and carrots until onions are translucent.
Step 3
Sauté minced garlic until fragrant.
Step 4
Add all remaining ingredients except for the spinach.
Step 5
Stir well, and bring to a boil.
Step 6
Reduce heat and simmer, covered, for 25 minutes, or until the potatoes are softened.
Step 7
Remove from heat and add chopped spinach, stir until wilted.
Step 8
Add salt and pepper to taste and serve. A dollop of yogurt, sour cream (or non dairy alternatives) would be a nice addition!
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