Warm Grounding Soup
2 tablespoons avocado oil
1/2 cup diced yellow onion
1 clove garlic minced
1/2 cup diced tomato
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon coriander
1 tablespoon cumin
1 tablespoon grated ginger
1/2 cup chickpeas
1 russet potato diced
3 cups vegetable broth
1 cup fresh chopped spinach
1/2 lemon juice and zest
Heat avocado oil on medium sizzle in large saucepan/dutch oven. Add onion, garlic, and diced tomato and mix well. Then, add ginger, chickpeas, potato, and all spices and mix. Sautee, mixing frequently for about 3 minutes. Add in vegetable broth, stir, and bring to rolling boil. Once boiling, adjust simmer to low, cover pot, and allow to cook for 25-30 minutes.
After soup has cooked on low, uncover and blend either with emulsifier or food processor. I love to use an emulsifier so I can leave some potato chunks but up to you.
Add lemon juice, zest, and chopped spinach. Mix in and enjoy!