A simple spinach soup with croutons is one of my guilty pleasures. I am adding crunchy roasted chickpeas making it completely healthy. Spinach being loaded with vitamins and mineral makes this healthy and nutritious. This soup is smooth, creamy and super fresh tasting. Don’t be alarmed by the amount of spinach as once cooked they will be about tenth in quantity.
Potatoes in creamy soup helps with creaminess without using tons of heavy cream. You can totally skip heavy cream here and make it super healthy. Adding flour serves the same purpose here.
Roasted chickpeas are a treat in itself, crunchy with little bit of spicy kick. you can use them as a stand alone snack too. You can change the spices here and make your own combination. These chickpeas are kind of addictive and will change your snacking permanently. It’s healthy yet makes you feel satisfied and fuller for longer period of time because they are protein packed. I recommend doubling the recipe for chickpeas here as they could be gone before you serve the soup!
- 1 can chickpeas
- 2 tablespoon olive oil or canola oil
- 3/4 teaspoon coarse salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red chili powder
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, cut into cubes (olive oil for vegan)
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 2 tablespoons all purpose flour (skip it for gluten free)
- 1 medium potato, peeled and cubed
- 700 grams/ 1.5 lb/ 24 ounces spinach, chopped
- 1 quart/ 4 cups vegetable/ chicken stock, low sodium or water
- salt and pepper
- 1/2 cup heavy cream, optional
For roasted chickpeas
- Preheat oven to 450°F. Drain and rinse the chickpeas. Let it dry on a paper towel. Transfer to a rimmed baking sheet and add oil. Toss well and make sure they are in single level. Roast for about 30 minutes, tossing every 10 minutes. They will be deep brown and crunchy.
- Remove from oven sprinkle with salt and spices, toss well. Roast for 3 more minutes making sure the spices don’t burn. Cool completely on paper towel lined plate.
- In a large stock pot, melt butter or heat olive oil. Sauté onion and garlic till translucent. Whisk in the flour and cook for 2 minutes.
- Add potatoes, stock and bring to boil over medium high heat. Reduce to a simmer and cook for about 10 minutes, until potatoes are fork tender. Stir in spinach and cook for 2 more minutes.Using immersion blender or standard blender, carefully blend until smooth.
- Pour it back into pot, season with salt and freshly ground black pepper.
- Stir in heavy cream, if using and gently bring to a simmer. Serve with roasted chickpeas.