‘Tis definitely soup weather. For a while there it got really confusing and I walked in and out of my house multiple times before deciding on leaving my sweater at home because it was gonna heat up. But then of course I’d go back in and grab it anyways because the cold at the time was real. Now I do the same thing with my umbrella, so that’s fun. 99% of the time I know the rain will come eventually because, Vancouver. But the issue is when the rain will come. Will I be home before it starts? Will it go away and brighten up in turn making bringing my umbrella completely pointless?
And these are the struggles of my life.
This soup though…so much deliciousness in one bowl. Creamy, hearty, healthy, easy, warm and wonderful. Only the good stuff is present here. I’m gonna go eat some right now! 🙂
CREAMY CHICKPEA, POTATO + SPINACH SOUP ~serves 4
- 3 TB olive oil
- 1/2 large white onion, diced
- 4 garlic cloves, minced
- 2 medium potatoes, cut into small cubes
- 3 cups vegetable stock
- 1 16 oz can chickpeas
- 1 bay leaf
- 1 TSP dried rosemary
- 1/2 tsp both salt and pepper
- 6 cups fresh spinach, roughly chopped
- 1 cup milk
Heat olive oil in a large soup pot over medium heat, and add in onion, garlic and potatoes. Cook for 8-10 minutes, stirring constantly.
Stir in vegetable stock, chickpeas (and their liquid), bay leaf, rosemary, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are softened.
Stir in spinach and cook for 3 minutes, until spinach has wilted into the soup.
Remove from heat, stir in milk and serve!