Recipe: Mushroom and Chickpea Creamy Soup

Serves: 4

Ingredients

• 2 tbsp olive oil

• 1 tsp turmeric

• 4 garlic cloves, minced

• 1 onion, minced

• 1 can (14oz) chickpeas (or 1 and ¾ cups of cooked chickpeas)

• 9 cups (24oz) mushrooms, sliced

• ½ tsp cayenne pepper (or more or less to taste)

• ½ tsp sea salt

• 1 drop of YL Cumin Essential Oil

• 1 drop of YL Black Pepper Essential Oil

• 1 tbsp tomato paste

• fresh coriander to garnish (optional)

Method

1. In a large shallow pan, heat oil over medium high heat

2. Add garlic and tumeric and cook for 30 seconds until slightly browned (don't burn it!!)

3. Add onion and cook for a minute until browned

4. Add chickpeas, and stir thoroughly so they are coated in the spicy mixture, cook for a minute

5. Add the mushrooms to the pan and mix thoroughly, sprinkle in the sea salt and cayenne pepper, reduce the heat to medium-low and put the lid on the pan

6. Cook gently, stirring occasionally, for 15 until the mushrooms release their liquid

7. Stir in the tomato paste and cook for 5 minutes more

8. Reduce heat and Add the drops of Young Living Essential Oils

9. Scoop 1/2 cup of contents out for garnish

10. Use hand held blender to blend soup creamy. For even more creamy texture, coconut milk or cream can be added when blending

11. Spoon into bowls and top with garnish and fresh coriander

#Recipe