Prep Time: 15 mins
Total Time: 1 hour and 15 minutes
Meal Type: Lunch,Dinner, Side
Source: Living Plate Rx
Servings: 4
Ingredients
- 1 cup Carrots, peeled and chopped
- 2 cups Zucchini, medium, Chopped
- 2 red peppers, Chopped
- 1 Onion, medium, Chopped (or 5 oz frozen chopped onions)
- 3 Cloves Garlic, Chopped
- 1 Lemon, Juiced and Zested
- 2 Tbs Olive Oil, divided
- 2 cups Cauliflower Rice, frozen, defrosted
- 1 15 Ounce Can Chickpeas, Drained and Rinsed
- 1 tsp Oregano, dry
- 1 tsp Basil, dry
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 3 cups Vegetable Stock, reduced sodium
- 4 cups spinach
Directions
Prep
- Preheat oven to 400°F.
- Chop carrots, zucchini, pepper, onion (if fresh) and garlic.
- Zest and juice lemon.
Make
- Toss carrots, zucchini, and pepper with half of the olive oil. Transfer to a parchment lined baking sheet. Roast in oven for about 20 minutes.
- Heat the remaining olive oil in a large pot over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the cauliflower, garlic, and chickpeas and cook for an additional minute.
- Add the oregano, basil, salt, and pepper and cook for an additional minute before adding the roasted vegetables to the pot. Stir to combine. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer. Cook uncovered for 30 minutes.
- Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and zest and serve.
Tips from Ellen and Elisa: This soup is a great way to utilize any leftover roasted vegetables. Simply start the recipe at the stage of sautéing the onion.
Before adding the spinach, you can blend the soup to desired level of smoothness and then return it to the pot to finish cooking.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.
