Here’s a great gluten-free and dairy-free soup recipe to warm you up this winter! Don’t let the ingredient list scare you off- it’s mostly herbs and spices you can easily pull out of your spice drawer or cupboard.
Spinach Chickpea Chowder
2 Tbsp. oil/butter (olive oil or coconut oil)
1 onion, diced
4 cloves garlic, crushed
3 potatoes, finely diced
1 can chickpeas, drained
5 cups water
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. onion powder or granules
2 tsp. dried parsley
1 1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. ground rosemary
1 tsp. sea salt
6 oz. fresh chopped spinach
1 cup non-dairy milk (unsweetened)
2 Tbsp. tahini (sesame paste)
Saute onion and garlic in oil/butter until tender. Add the rest of the ingredients (except spinach, non-dairy milk and tahini), bring to a boil, then simmer until potatoes are tender (about 20 minutes). Add spinach and cook for two to three minutes more. Whisk tahini inot non-dairy milk, then add to soup and warm a bit more before serving.
Variation: add one 15 oz. can of diced tomatoes to the soup
Check out more gluten-free vegetarian recipes – easy and great for you!
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