Serves 4-6
INGREDIENTS
8 cups vegetable stock or water (homemade or store-bought)
2 cups broccoli florets
2 cups cauliflower florets
1 cup carrots, sliced
1 large onion
1 cup chickpeas
1 red pepper, medium diced
1 jalapeño, diced small (optional)
1 cup chopped fresh or canned tomato
6 garlic cloves, minced
2 tablespoons fresh chopped thyme
2 teaspoons Tumeric
2 tablespoons fresh ginger, minced
1 cup spinach
Salt to taste
Pepper to taste
2 lemons, halved for juice to garnish
INSTRUCTIONS
In a large pot, bring liquid to a boil over medium heat and then add in broccoli,
cauliflower, carrots, onions, chickpeas, peppers, jalapeño and garlic. Simmer for about 20 minutes. Add in thyme, tumeric, ginger and spinach. Simmer another 5-6 minutes. Taste and season with salt and pepper as needed. Pour into bowls, squeeze lemon over soup and serve hot.
