PLANT-BASED/VEGETARIAN SOUP

I had fun playing with a new PLANT-BASED/VEGETARIAN Soup aka Bean-Like Chili! 

It was super easy to make, MASSIVELY filling and made for a good few days of meals!! 

Here's what I did (and hubby LOVES it - coming from a meat eater)! It's ENTIRELY plant based - so if you need to add some additional protein - do it up and have fun!

INGREDIENTS: 

3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried coriander
2 large carrot, diced
2 large ribs celery, diced
1 small can green chilies
2 tablespoons coconut flour
2 (14.5-ounce) cans Garbanzo Beans & Cannellini Beans(1 of each)
4 cups vegetable broth
1 can Coconut Milk
Salt and pepper to taste
4 cups of kale, added at end to wilt
Lime wedges, for serving

DIRECTIONS:

1. Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened and translucent but not charred or dark brown, 10 minutes.

2. Stir in the garlic, cumin, oregano, and coriander and cook 1 additional minute. Add the carrot, celery, and green chilies and cook, stirring, until the vegetables begin to soften, 3 to 4 minutes.

3. Add the flour and cook, stirring, until it is absorbed into the liquid, 1 to 2 minutes. Add the beans with their liquid and the broth and season with salt and pepper to taste. Bring to a boil, reduce the heat and simmer until the soup thickens, 15 minutes.

4. Stir in the coconut milk, divide among bowls, and top with cilantro. Serve with lime wedges and sunflower seeds.

*OPTIONAL: Top with Sriracha & topped with Pumpkin seeds!! Sooooo good!