This healthy, perfect-for-spring soup is rich in the most abundant seasonal flavors from veggies, herbs, lemon and chickpeas. Super easy to make, it’s silky-smooth in texture and jam-packed with nutrients from vibrant superfoods. It’s sunshine in a bowl!
Sunshine Superfood Veggie Soup
- 1 large head cauliflower, cut into florets
- 1 15 oz. can chickpeas, drained & rinsed
- 2 cups mixed vegetables, frozen
- 2 garlic cloves, minced
- ½ medium onion, chopped
- 1-2 Tbsp. extra-virgin olive oil
- 4 cups vegetable broth
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. yellow curry powder
- ½ tsp. turmeric powder
- 1 Tbsp. dried parsley
- ½ tsp. smoked paprika
- 1 tsp. red pepper flakes
- ½ tsp. lemon juice
In large Dutch pot over medium-high heat, add olive oil. Add garlic and onions. Sauté for 1-2 minutes until translucent and fragrant.
Add cauliflower florets and vegetable broth and bring to boil. Reduce heat to low and simmer for 10 minutes or until cauliflower is soft.
Use hand blender to combine soup until smooth. Note: If you don’t have a hand blender, use a high-speed blender to combine cooked cauliflower + 1 cup broth until smooth. Pour back intro pot.
Add salt, black pepper, curry powder, turmeric powder, dried parsley, smoked paprika and red pepper flakes. Stir to combine. Stir in mixed veggies and chickpeas. Simmer for another 10-15 minutes, until veggies are soft.
Remove from heat and serve immediately.