Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 head (500g) cauliflower, chopped into florets
  • 3 cups (70g) fresh baby spinach or kale, packed
  • 2 medium (120g) carrots, sliced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat the olive oil in your pot over medium heat. Add the diced onion and carrots, stirring occasionally until the onions become translucent and the carrots soften slightly.
  2. Stir in the minced garlic and cumin, cooking for just 60 seconds until the aroma is fragrant and nutty.
  3. Add the cauliflower florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low.
  4. Cover and simmer for 12–15 minutes, or until the cauliflower is fork tender and the liquid has slightly reduced.
  5. Stir in the spinach during the last 2 minutes of simmering until the leaves are wilted and deep green.
  6. Turn off the heat. Transfer the soup in batches to a blender or use an immersion blender directly in the pot. Add the drained chickpeas and lemon juice.
  7. Blend on high for 45–60 seconds until the texture is velvety and completely smooth.
  8. Season with salt and pepper to taste.