step 1
To a large pot add your Olive Oil (2 Tbsp) and heat on medium-high heat for 1 minute before adding onions.
step 2
Cook the White Onion (1) for 5 minutes or until translucent.
step 3
Into the pot add your Carrots (3), Celery (3 stalks), Garlic (3 cloves), Fresh Ginger (2 in), and Potatoes (2). Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon.
step 4
Add your Zucchini (1) and cook for 5 more minutes. Stir often.
step 5
Move the browned veggies to the sides of the pot and add your Vegetable Broth Paste (1 Tbsp). Cook for 1 minute before stirring and combining and coating the mixture.
step 6
Go ahead and add your Salt (to taste), Ground Black Pepper (to taste), Ground Turmeric (1 Tbsp), Crushed Red Pepper Flakes (1/2 tsp), Cauliflower (1/2 head), and Butternut Squash (1/2). Stir till everything is well coated.
step 7
Increase heat to high, add your Water (4 cups) and Bay Leaves (2), you want to cover the vegetables, so may need more than recommended. Stir the vegetables, bring to a boil then simmer with the lid on for 25 minutes or until potatoes are fork-tender.
step 8
While your soup is simmering, prepare your chickpeas. To a large pot add Chickpeas (1 can), Olive Oil (1 Tbsp), Ground Ginger (1 tsp), Salt (to taste), Ground Black Pepper (to taste), Lime (1/2), and Ground Turmeric (1 tsp). Cook on medium-high heat for around 5 minutes with the lid on.
step 9
Remove the lid, increase heat to high, and cook for around 5-6 minutes. Stir often to avoid burning. You want to crisp them up as much as possible but don’t overdo it, a slight crunch/softness is quite nice in this soup.
step 10
Once potatoes are tender, add the Coconut Milk (1 can) and Lime (1/2) to the pot. Stir till well combine and remove from heat. You can either enjoy chunky, blended, or half and half, the choice is yours.
step 11
Before plating check for seasoning. To serve, scoop and top with chickpeas, Fresh Cilantro (to taste), and a drizzling of Olive Oil (to taste).
