Yield: 2-4 servings

This is, for me, the perfect soup: light, bright, quick, stupid easy, pretty, and a nutritional powerhouse.

1-15.5 ounce can each fire roasted tomatoes, lite coconut milk, and drained chickpeas

1/2 teaspoon each garlic powder, onion powder, coriander, ground cumin, sea salt smoked paprika, and sumac

1 tablespoon liquid aminos, soy sauce or vegan Worchestershire (most organic brands are anchovy-free)

4 cups lightly packed baby spinach or Kale leaves

Toppings: vegan sour cream and Everything Bagel Seasoning

Note: I stirred in a few half slices of roasted oranges I had on hand, and they were a beautiful addition.

In a large soup pot over medium heat, stir together all ingredients until simmering. Stir in greens, just until wilted. Serve in bowls topped with vegan sour cream and a generous sprinkle of Everything Bagel seasoning.

Delish served immediately; even better the next day.

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