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Vegetarian Vindaloo Soup
Vegetarian Vindaloo Soup
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Ingredients
- 2 cans of chickpeas
- 1/4 cup extra-virgin olive oil
- 3 carrots, chopped
- 1 large yellow onion, chopped
- 1 teaspoon salt
- 3 garlic cloves, finely chopped
-
1 tablespoon Morton & Bassett Vindaloo Seasoning
- 2 cups spinach
- 2 cups vegetable stock
- 2 cups water
- ⅓ cup cilantro
- 1/2 teaspoon fresh lime juice
Directions
- Drain the canned chickpeas, pat dry, and set aside.
- In a Dutch oven, heat the olive oil over medium heat. Add carrots and cook for about 4 minutes, until they begin to soften.
- Add the onion and salt, stirring until the onions are golden, about another 4 minutes.
- Add the garlic and M&B Vindaloo Seasoning. Stir until the spices are fragrant and everything is well coated.
- Add the chickpeas, water, vegetable stock, and remaining salt. Bring the pot to a simmer over medium heat. Once simmering, reduce the heat to low and stir in the spinach. Let the soup simmer for about 30 minutes, until the chickpeas and carrots are tender.
- Add freshly squeezed lime juice. Ladle the soup into bowls and garnish with fresh cilantro.