Chickpea Lime & Coconut Soup #vegan #soup

Chickpea Lime & Coconut Soup #vegan #soup

The climate has been so chilly this previous week. Downpour toward the beginning of the day and at night – I'm so occasionally confounded I don't have the foggiest idea how to dress myself in the first part of the day not to mention choose what to make for supper. Beneficial thing I'm savagely dedicated to eating soups regardless of what the season. In the event that anything this fair gives me an increasingly real motivation to take the plunge.

Since the coconut lime sauce is the genuine MVP of that recipe – transforming that base into a soup was an easy decision. This soup is made across the board pot and meets up in around 30 minutes. It's warm, flavorful with a great deal of included 'punch' from the lime juice.

In the event that you have any odd odds and ends of veggies that need utilizing, feel free to toss them in here. Include pretty much veggies dependent on what you like. Not an aficionado of sweet potatoes? Swap them with white potatoes or forget about them. Got a lot of kale that is beginning to shrink – pop it in!

When you have your base coconut soup worked out don't hesitate to mess with what you have in and make this your own.

Also try our recipe Vegan Black Bean Soup

Chickpea Lime & Coconut Soup #vegan #soup #dinner #glutenfree #meatless

Chickpea Lime and Coconut Soup - warm, fulfilling and simple make! | Gluten Free + Veggie lover + Grain Free + Solid.

  • 1 tablespoon coconut oil
  • 1/2 cup red onion, chopped (about 1/2 of an onion)
  • 2 teaspoons crushed garlic (about 2 medium cloves)
  • 1 red chili, chopped & deseeded (optional - half if you want a little extra kick and a whole pepper if you like things spicy)
  • 2 small or medium sweet potatoes, peeled and cut into 1 inch cubes
  • 1 red bell pepper, deseeded & chopped
  • 1 teaspoon ground turmeric
  • 1 can | 14 oz coconut milk
  • 3 cups | 720 ml vegetable broth
  • 1 can | 15 oz chickpeas, drained
  • 2 cups spinach
  • 2 tablespoons | 30 ml fresh lime juice
  • 1/2 teasoon sea salt or to taste
  • chopped cilantro, optional


  1. Heat the coconut oil in a large, heavy bottom pot over medium heat. When the oil is hot add the onion. Cook until very soft, translucent and breaking down, about 5 minutes. Add the garlic and chilli pepper. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
  2. Add the the sweet potato, red pepper and turmeric to the pot & stir.
  3. Add the entire can of coconut milk and the vegetable stock. Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 15 minutes.
  4. Add the chickpeas and spinach. 
  5. Stir in the lime juice. Taste and season with salt as needed and add cilantro.
  6. Serve over rice and enjoy! 

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