Vegan Middle Eastern Soup

Name: Vegan Middle Eastern Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil or 2 tablespoons coconut oil; 2 large onions, chopped; 1 medium butternut squash, peeled and diced; 2 large carrots, peeled, quartered and sliced; 2 medium tomatoes, diced; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; 1 (16 ounce) can chickpeas; 1 teaspoon salt; pepper; 1/2 cup cilantro or 1/2 cup parsley, chopped

Submitted by InnerHarmonyNutriti

"This soup is very similar to the one served at my favorite vegetarian restaurant. It’s creamy and sweet and is very comforting. It stores well in the refrigerator. Making this soup and salad would be a perfect weeknight supper! Please visit my blog, www.innerharmonynutrition.com for more gluten-free, healthy recipes."

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photo by InnerHarmonyNutriti

Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 8

ingredients

2 tablespoons olive oil or 2 tablespoons coconut oil
2 large onions, chopped
1 medium butternut squash, peeled and diced
2 large carrots, peeled, quartered and sliced
2 medium tomatoes, diced
2 teaspoons ground cumin
¹⁄₂ teaspoon turmeric
1 (16 ounce) can chickpeas
1 teaspoon salt
pepper
¹⁄₂ cup cilantro or 1/2 cup parsley, chopped

directions

Heat oil and saute onions until brown.
Add vegetables and spices. Pour enough water to barely cover the vegetables.
Cover and let it to boil. Reduce heat and simmer until the vegetables are tender.
Add chickpeas, salt and pepper and cook another 15 minutes.
Infuse love and serve with cilantro or parsley on top!