Creamy Tuscan Chickpea & Spinach Soup

Ingredients

• Olive oil1 tbsp
• Yellow onion, chopped1 medium
• Garlic, minced3 cloves
• Canned diced tomatoes400 g
• Vegetable broth750 ml
• Canned chickpeas, rinsed and drained400 g
• Baby spinach200 g
• Coconut milk (full-fat)120 ml
• Dried oregano1 tsp
• Salt and black pepperto taste
• Nutritional yeast (optional, for cheesy flavour)2 tbsp

Method

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

3. 3

   Stir in diced tomatoes, vegetable broth, chickpeas, and oregano. Bring to a simmer.

4. 4

   Reduce heat, cover, and let simmer for 10-15 minutes to allow flavours to meld.

5. 5

   Stir in baby spinach until wilted. Stir in coconut milk and nutritional yeast (if using).

6. 6

   Season with salt and pepper to taste. Heat through gently, do not boil after adding coconut milk.

7. 7

   Serve warm, perhaps with a slice of wholemeal bread.