My mom always made the most delicious “clean-out-the-fridge soups” to use up all of our food before it went bad. They were always the most delicious soups, but they could never be replicated because the assortment of ingredients was always changing. Tonight, I made my own version of clean-out-the-fridge soup and I want to be able to replicate it in the future, so here we are! I hope you enjoy this hearty, flavourful, anti-inflammatory, vegan soup.
K, no more personal anecdotes for this blog’s recipe posts. Don’t you hate it when you want a recipe for like, a dill pickle dip with avocado fries and some 21-year old Mommy Blogger from Utah writes 2000 words about Brixley and Jaxon’s new playpen before plopping the instructions at the bottom of the article? Just me?
Note: I really didn’t measure anything. You don’t need to. I’m estimating the amounts here, but cook to your tastes. That’s the most fun.
1 can of chickpeas
1 yellow onion, diced
1 large zucchini, quartered and sliced
2 handfuls of grape tomatoes (you could use a can of crushed tomatoes too)
2/3 cup dried red lentils, rinsed and drained
4 cloves of garlic (at least… I like a lot)
1 tablespoon of coconut oil
2 carrots, diced
1 tbsp curry powder (roughly)
cumin, paprika, turmeric, cayenne, salt, pepper (all to taste–I like a lot of everything!)
6 cups of water (or vegetable broth if you have it… I didn’t)
a few handfuls of chopped spinach
1 can of full fat coconut milk
Heat coconut oil in the pot you use to make soups and stews (I was going to write “stock pot” but I don’t have one of those and don’t use one) on medium heat and sauté onion, garlic, carrots, tomatoes, and zucchini until soft and onions are translucent. Add chickpeas, lentils, and all spices and stir until combined. Add water/broth (whatever you’re using) and simmer for 20 minutes until the liquid has reduced a bit and lentils are cooked. In the last few minutes, add the chopped spinach and coconut milk. Stir to combine and allow spinach to wilt. Once coconut milk has heated through, add 2 or 3 cups of the soup to a blender and blend until smooth. Add back to the soup pot and stir to combine.
Serve with some freshly ground black pepper and sriracha. If you have cilantro, that would be delicious too.
Kk, enjoy, thank me later. Feel cleansed and healthy AF like the green goddess you are. Brag about it on instagram and tag me in it.