Super Greens Soup With Chickpeas
A little tahini is all you need to add an underlying depth of flavor to this hearty green-hued soup. A single potato helps to thicken it, and loads of greens make it super-nourishing! Top with pomegranate seeds, chickpeas, and peas.
This smooth, emerald-hued soup features tasty bites of tender chickpeas and sweet green peas. An immersion blender makes quick work of puréeing the base, but you can also scoop the soup into a traditional blender and purée it in batches. Seasoned with creamy tahini, dill, and lemon juice, this satisfying soup is an easy and creative way to eat your veggies.
INGREDIENTS
- 8 oz. broccoli
- 1 medium onion, roughly chopped (2 cups)
- 2 medium potatoes, cut into ½-inch dice (2 cups)
- 3 cloves garlic, minced
- 4 cups chopped fresh Swiss chard, with stems
- 4 cups chopped fresh collard greens, stems removed
- 4 cups chopped fresh spinach
- 1 (15-oz.) can chickpeas, rinsed and drained (1½ cups)
- 3 tablespoons lemon juice, divided
- 2 tablespoons finely chopped fresh dill, divided
- ⅛ teaspoon freshly ground black pepper
- Sea salt, to taste
- 2 tablespoons tahini
- ½ cup pomegranate seeds
- ½ cup fresh or frozen green peas
INSTRUCTIONS Super Greens Soup With Chickpeas
- Cut the broccoli into large pieces, keeping the florets separate from the stems. You should have about 4 cups total. Peel any very tough stems. Place stems in a large soup pot. Add onion, potato, garlic, and 3 cups water. Bring to boiling over high heat; then reduce heat to medium-low. Cook, covered, 10 minutes.
- Add broccoli florets to the pot and cook 15 minutes more, or until broccoli is very tender. Add the Swiss chard and collard greens; cook 5 minutes more. Add the spinach; cook another 5 minutes.
- Use an immersion blender to puree the soup until smooth. (Or carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth, then return pureed soup to the pot.) The consistency should be moderately thick; add a little water if you need to thin it.
- Stir in 1 cup chickpeas, the lemon juice, 1 tablespoon dill, and the pepper. Season with salt. Return soup to boiling, then turn off heat.
- Meanwhile, in a small bowl, whisk the tahini with ¼ cup water until a smooth paste forms; stir mixture into soup.
- For topping, in another small bowl combine pomegranate seeds, green peas, the remaining ½ cup chickpeas, and the remaining 1 tablespoon dill. Ladle soup into bowls, and garnish each with 2 tablespoons of topping. Serve warm.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/
