Chard and Chickpea Soup
6 servings
Ingredients
- 1 Tbsp virgin coconut oil or extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 bunch chard, stems removed and chopped, leaves shredded
- 4 cups vegetable broth or stock
- 3 cups canned diced tomatoes
- 2 cups cooked chickpeas, drained
- 1 tsp dried oregano
- 2 tsp dried basil or 1/4 cup fresh
- 1/2 tsp onion salt
- 1/4 cup fresh parsley, chopped
- 1/2 tsp fine sea salt, to taste
- 1 tsp freshly squeezed lemon juice
In a large pot, heat the oil over medium heat and add the onion and garlic. Saute until the onion is translucent, for about 8 minutes. Add the remaining ingredients, except the lemon juice, and bring to a light boil. Lower the heat to a simmer, cover, and simmer until all the vegetables are soft and the flavors are well combined, for about 30 minutes. Add the lemon juice; stir and adjust the seasonings. Serve. May be frozen.
Love the look of it but haven't tried this so far. So I am going to give this a try soon and let you know how it went. Thanks.
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