This light, soothing soup helps support natural detox. I love the addition of fresh herbs and a squeeze of lemon before serving.

Enjoy.

INGREDIENTS

• 1 medium onion, diced
• 2 cloves garlic, roughly chopped
• 2 Tbsp olive oil
• 1/2 bulb fennel, diced
• 3 carrots, diced
• 8 cups vegetable broth (two IL tetra boxes if using store bought)
• 3 cups cooked or canned chickpeas, rinsed and drained (two 398 mL cans)
• 2 cups cauliflower rice (about 1/2 a head, or use frozen)
• 1 lemon, cut into wedges
• fresh parsley and cilantro, roughly chopped

METHOD

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.