Creamy Mushroom Chickpea Soup

30 mins
Serves 1
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Directions

  1. 1Heat the olive oil in a large pot over medium-high.
  2. 2Add the mushrooms, onion, and salt. Cook until the mushrooms release moisture, 4–5 minutes.
  3. 3Stir in the chickpeas, veggie broth, and Italian seasoning. Bring to a boil.
  4. 4Reduce heat and simmer for 6–8 minutes to blend flavors.
  5. 5Stir in the coconut milk and lemon juice. Adjust salt and pepper to taste.
  6. 6Add the spinach and let it wilt, 1–2 minutes.
  7. 7Serve warm with whole grain toast. Garnish with chili flakes, if using.

Ingredients

  • 2 Tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 1 tsp salt
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 3 cups veggie broth
  • 1 tsp Italian seasoning
  • 1 can (13.5 oz) light coconut milk
  • 2 Tbsp lemon juice
  • 2 cups spinach or kale
  • 4 slice whole-grain bread, toasted
  • 0.25 tsp chipotle chili flakes

Equipment

large pot

Tips

  • Kale holds it’s color better if you want a photogenic green pop.
  • Save a few cooked mushrooms for garnish.
  • Slice a little toast into croutons for garnish.
Creamy Mushroom Chickpea Soup | Clip Recipe