This flavorful, hearty, plant-based soup is perfect for fall or winter when there's a chill in the air. Satisfying, tasty and good for you at the same time.
In a large soup pot, heat 1-2 tablespoons veggie broth. Place onion and garlic in the pan and cook until translucent (adding more broth as necessary).
Add bell pepper and jalapeno. Continue cooking until softened.
Dump undrained garbanzo beans with liquid, tahini or hummus, cumin, coriander, nutritional yeast and lemon juice in blender. Blend until smooth.
Add broth, blended garbanzo mixture, drained garbanzos and corn to soup pot. Stir well and bring to gentle boil. Reduce heat, cover and simmer for 45-60 minutes.
Uncover and toss in torn spinach leaves. Turn off burner, recover the pot and let sit 2 minutes until spinach wilts.
Other grain options:
pre-cooked farro, rice, barley, quinoa
What is sorghum, you ask? Sorghum is the traditional grain of India. Delicious in soups and you can even pop it like popcorn!