Yield: 4 Servings
Total Time: 45 Minutes
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 red onions, thinly sliced
- 1 cup chickpeas cooked
- 1 cup green peas frozen, defrosted
- 1 cup chopped broccoli
- 1 cup chopped cauliflower florets
- 3 cups homemade vegetable broth
- 1 cup frozen spinach, defrosted
- 1 red bell pepper, sliced
- 1 carrot, chopped
- 1/2 zucchini, sliced
- 2 celery stalks, chopped
- 1 cup diced tomatoes with juice
- 1 large bunch fresh parsley
- 1/2 inch fresh ginger piece grated
- 1 teaspoon cayenne pepper
- 2 teaspoons turmeric powder
- 1 cup freshly squeezed lemon juice
- 2 avocados, diced
- 1 cup chopped spring onions
Directions
Heat olive oil in a pot and then sauté red onions until fragrant and golden brown. Add in all the veggies, except broccoli, spinach, and parsley.
Cook for 5 minutes and then stir in tomatoes and broth. Simmer over medium heat for about 25 minutes or until all the veggies are tender.
Stir in broccoli, spinach, and parsley for 5 minutes and then season with salt and pepper. Transfer to a food processor and process until very smooth.
Stir in fresh lemon juice and divide among serving bowls; top each with diced avocado
Nutritional Information per Serving:
Calories: 482; Total Fat: 28.7 g; Net Carbs: 32.6 g; Dietary Fiber: 18 g; Sugars: 14.1 g; Protein: 11.4 g; Cholesterol: 0 mg; Sodium: 653 mg