I was inspired to make this soup when I saw a similar recipe in a magazine. I knew when I saw it I was going to make this within a day. What was nice is that I had everything in my pantry or refrigerator. I love it when a plan comes together.
This soup is creamy by blending half of it in the blender. Yet, it still has a chew from the unblended part. It is bright from the addition of lemon. The lemon works really well with the chickpeas and spinach. There is a special ingredient too – Saffron. The saffron can be pricey, but it is so worth it in this dish.
- 1 large onion, diced
- 2 tsp ginger, minced
- 2 tsp garlic, minced
- 8 oz, mushrooms, sliced
- 12 oz cauliflower rice
- 1 tsp saffron threads
- 1 bay leaf, dried
- 2 lemons, zested and juiced
- 2 cans chickpeas, drained, rinsed
- 4 c vegetable broth, divided in half
- 1/2 bag baby spinach, roughly chopped
In a large dutch oven over medium-high heat add about 2-3 tbsp of the vegetable broth onion, mushrooms, cauliflower, saffron, bay leaf and lemon zest to the the pan. Cook until onions are translucent and softened; stirring occasionally. Add chick peas. Stir until heated through. Transfer half of the onion mixture to a blender or food processor. Add 2 cups of the vegetable broth. Blend until mixture is creamy. Return blended mixture to dutch oven and stir. Add remaining vegetable broth and spinach. Stir and cook just until spinach has softened.
Serve. Eat. Enjoy.