1largeturnip or 2 cups carrotspeeled and cut into cubes
4cupslow sodium chicken broth
2cups baby spinach, kale or winter greens
115 oz.can garbanzo beans (chickpeas)drained and rinsed
3cupsrotisserie chickenshredded and skin removed
1/4lemon to squeeze for juice
In a dutch oven or large pot, heat the olive oil over medium heat. If the garlic is thinly sliced, add it to the oil with the ginger and cook 3 minutes. If the garlic is minced, add garlic after cooking ginger 3 minutes and cook both together for 30 seconds.
Add the turnip (or carrots) and cook about 5 minutes.
Add the ground cumin and cook 30 seconds. Add the chicken broth and water. Bring to a boil. Simmer 10 minutes.
Add spinach, garbanzo beans and chicken. Add salt and pepper to taste. Cook 5 more minutes.
Turn off the heat and squeeze lemon juice into the soup. Stir, eat and enjoy!
Recipe adapted from Food Network Magazine Jan/Feb 2021