This light, soothing soup helps support natural detox. I love the addition of fresh herbs and a squeeze of lemon before serving.
Heal the olive oil over medium low heat in a large pot. Add the onions and garlic and a dash of salt and pepper. Stir to combine and saute for 5-7 minutes, until softened.
Add the fennel and carrots, stir and saute for another 10 minutes.
Add the veggie stock and bring to a boil, then reduce to a simmer.
Add the chickpeas and cauliflower rice and simmer for another 10 minutes.
Ladle into bowls and top with a squeeze of lemon and lots of fresh herbs.
Store in the fridge for up to a 3 days or freeze for up to a month. Freeze in single serving size containers so you have a healthy lunch or dinner ready and easy to defrost on busy days.
TIPS & NUTRITION
More Protein: Use 1/2 a cup of uncooked quinoa instead of the cauliflower rice.
More Veggies: Add any vegetables you have on hand – celery or mushrooms work well.
Save Time: Use canned chickpeas and frozen cauliflower rice.
The other 1/2 of the fennel bulb: Chop it up into a salad or slaw – it has a unique flavour and delicious crunch.