Servings: 2 people
Ingredients
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 2 cups butternut squash cubed (cut into 1” pieces)
- 1 red chili pepper seeded and chopped
- 15 oz chickpeas rinsed and drained
- 15 oz diced tomatoes
- ½ cup Planet Rice Power Blend
- 1 tbsp tomato paste
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 bay leaf
- 7 cups vegetable broth
- 3 cups baby spinach
- 2 tbsp fresh lemon juice
- 1 salt to taste
- 1 pepper to taste
- 1 Greek yogurt optional garnish
- 1 freshly chopped cilantro optional garnish
Instructions
- Place the onion, garlic, carrot, celery, butternut squash, chili pepper, chickpeas, diced tomatoes, power blend, tomato paste, spices, cinnamon, bay leaf and vegetable broth in a slow cooker and stir well until combined. Cook until the power blend is done and vegetables are tender, about 4hours on high or 6 hours on low.
- Turn off the heat and stir in the baby spinach and fresh lemon juice, and season with salt and pepper, to taste.
- Serve with optional garnishes if desired and enjoy!
Notes
If you prefer a thicker soup, use 6 cups of broth. For thinner soup, use 7-8 cups.
The red chile may be substituted with about ¼ teaspoon red pepper flakes or cayenne pepper if desired.