Bright & Grounding Chickpea, Parsnip and Kale Soup
Cook Time 1 hour 10 minutes
servings
Ingredients
- 1 cup chickpeas, dried, soaked overnight with a little apple cider vinegar
- 2 bay leaf, (optional)
- 1 kombu seaweed, 2-inch piece (optional)
- salt, sea
- 1 tbsp coconut oil, neutral-tasting
- 1 onion, chopped
- 1 tsp fennel seeds
- 1 tsp coriander, ground
- 1 tsp turmeric, ground
- pinch red pepper flakes
- 3 cloves garlic, sliced
- 1 lb parsnip, peeled and roughly chopped
- pepper, to taste
- 5 cups chickpea broth, plus more if needed (recipe below)
- 1 bunch kale, finely chopped
- garnish, za'atar, herbs/sprouts and nuts/seeds - for serving
Instructions
- Drain and rinse the chickpeas. Combine them with 8 cups of purified water, bay leaves and kombu, if using, in a medium pot. Bring to a boil, then reduce the heat to a simmer, and cook, partially covered for about 30 minutes, or until the chickpeas are completely cooked. Add salt at the end. Discard the bay leaves and kobmu, then strain, reserving the chickpea broth.
- Warm the coconut oil in a medium soup pot over medium heat. Add the onion, fennel, coriander, turmeric, red pepper flakes, and a pinch of salt, and sauté for 7 minutes, until the onion is translucent. Add the garlic and sauté for 1 more minute, until fragrant.
- Add the parsnips, 1 cup of the cooked chickpeas, more salt and black pepper, and 5 cups of the chickpea broth to the same pot. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, for about 15 minutes, or until the parsnips are completely cooked and soft throughout.
- Puree all the contents of the pot in batches in an upright blender. Taste for salt and pepper and adjust if needed. Return the pureed mixture to the same pot.
- Add the kale to the pot and stir it in. If the soup is too thick at this point, add a little more of the reserved chickpea broth to achieve the desired soup consistency. Bring the soup to a gentle boil once more, and simmer, stirring often, for 10 minutes. Add the remaining cooked chickpeas and stir to warm them through. Serve the soup warm, sprinkled with za'atar and any herbs/sprouts or nuts/seeds of choice.
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