A recipe for Soup with celery, spinach and chickpeas

Soup with celery, chickpeas and Spinach works on many healthy nodes, morever it is gluten-free and then spinach and low-sodium vegetable stock makes it with vegetable nutrition. This soup can be freezed well, so we can make a big quantity and enjoy it out for a yummy soup anytime.



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Ingredients

• 2 tablespoons of olive oil;
• 1 onion;
• 1 tablespoon ground cumin;
• 1 tablespoon ground coriander;
• 1 teaspoon of dried thyme;
• ½ teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste;
• 1 stalk of celery;
• 1 potato;
• 1 liter of water;
• 2 vegetable broth cubes;
• 300 g of canned chickpeas;
• 100 g of spinach;
• 100 g of sour cream.

Preparation

In a saucepan or pot, heat the oil and fry on it finely chopped onions for about 5 minutes. Add spices, stir and cook another minute. Lay the cubes of celery and potatoes and fry for 5 minutes, stirring occasionally.

Add water and broth cubes and bring to a boil. Drain the chickpea liquid, place in the soup, reduce heat and cook for about 10 minutes. Then add the spinach and cook a couple more minutes. Add the sour cream to the soup and mix well.

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