Leeks aren't only flavorful, they're also full of fiber, minerals, and vitamins. Combined with onions, spinach, turmeric, and paprika, you have a savory veggie soup, perfect for those cool fall days. Top with roasted chickpeas for an added crunch!

Ingredients

• 1 cup Spinach
• 2 Leeks
• ¹/₂ Onion, raw
• ¹/₂ tsp Sea Salt
• ¹/₄ tsp Black Pepper, ground
• 2 tsp Olive Oil – divided
• 1 cup Almond Milk, unsweetened
• 2 cup Vegetable Broth, low-sodium
• 1¹/₂ cup Garbanzo Beans – rinsed and strained
• 1 tsp Turmeric, ground
• ¹/₂ tsp Paprika, ground

Directions

1. Preheat oven to 375 F.
2. Place leeks and onions onto a sheet pan, add 1 tsp of olive oil, sea salt, and pepper and toss together. Bake until golden brown, about 20 minutes.
3. Allow ingredients to cool completely to room temperature, 21°C/70°F or less, and then add to the NutriBullet Rx Soup Pitcher.
4. Add the cooked and cooled leeks and onions to the NutriBullet Rx soup pitcher with the spinach, vegetable stock, and almond milk and extract on the 7-Minute Heated Cycle.
5. While the soup is heating, heat the rest of the olive oil in a small sauté pan on the stove to medium-high heat, and add the chickpeas, turmeric, and paprika and stir frequently until the chickpeas start to brown, about 3 minutes.
6. When the soup is done cooking, pour into a bowl and top with chickpeas.
7. Enjoy!