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Golden Chickpea and Vegetable Soup

Angela Simpson
  • minutes
  • Serves

INGREDIENTS

2 tsp

coconut oil

2 cloves

minced garlic

1 tbsp

grated fresh ginger

2 tbsp

curry powder

1 1/2 cups

diced organic celery

1 cup

diced carrots

2 cups

cauliflower florets

1 1/2 cups

sliced leeks

1 cup

cooked chickpeas

4 cups

bone broth, water, or a mixture of the two (note that the recipe will no longer be vegan if you use bone broth, but will be super rich in anti-inflammatory healing compounds)

1 cup

curly kale, stems removed and leaves torn into bite-sized pieces

2 tbsp

minced fresh parsley