Side Pannel
Lemony Chickpea And Leafy Green Soup
Lemony Chickpea And Leafy Green Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Greens
Ingredients List
- 1 ts Oil and/or margarine
- 1 sm Onion; finely chopped
- 2 Garlic cloves or to taste;
- -finely chopped
- 1 pn Garlic salt; optional
- 1/8 ts Freshly ground black pepper
- 1 pn Sugar; white or brown
- 1 ts Chopped fresh basil; or herb
- -of choice
Directions
ADDITIONS
2 c Cooked chickpeas -15oz; see
-prep note
1 ts Lemon zest; short julienne
Defatted broth; OR
4 c Water; and more as needed
3 Servings vegetable bouillon;
-cubes or packets
1 c Chopped fresh spinach; or
-green of choice
1 tb Chopped fresh parsley; or
-more
2 tb Fresh lemon juice; more or
-less OR lemon wedges
Some might call this a "raw" soup. It's ready in under 20 minutes and
tastes more "mingled" than "blended." We like that. It's restorative and
refreshing to taste the greens and beans along with the seasonings, two of
our favorites: fresh basil and lemon. Start the soup with softened onion
and garlic and add mashed cooked garbanzo beans and broth. The leaf greens
are chopped and added raw to the soup to cook up to 15 minutes. Most greens
will cook that quickly, even kale when young. Try the soup with spinach,
sorrel, escarole, young chard or romaine. We tested ours with a combination
of spinach and sorrel.
1. PREP: After rinsing the chickpeas (garbanzo beans or ceci), transfer to
a bowl and crush with a potato masher. If you prefer a smoother soup, add
water while mashing the beans or puree the beans with water in a processer.
2. Heat oil(s) in 3-qt saucepan over medium. Add onion and garlic, salt and
pepper and cook, stirring, until the onions are soft. Reduce the heat and
add sugar and fresh basil and cook, stirring, until the basil is aromatic.
3. Add the crushed chickpeas and lemon peel; stir to combine. Then add
water and bouillon; Defatted chicken or vegetable broth may be substituted.
Bring just to a boil. Add the chopped spinach and simmer for 12 to 15
minutes. You may want to add water to thin the soup
4. Remove from heat. Add the parsley and stir well to warm it. Taste and
adjust pepper, if necessary. Add the lemon juice or serve lemon wedges with
the soup at table. Serve hot.
PER BOWL: 173 cals; 4g fat (19% cff)
2 c Cooked chickpeas -15oz; see
-prep note
1 ts Lemon zest; short julienne
Defatted broth; OR
4 c Water; and more as needed
3 Servings vegetable bouillon;
-cubes or packets
1 c Chopped fresh spinach; or
-green of choice
1 tb Chopped fresh parsley; or
-more
2 tb Fresh lemon juice; more or
-less OR lemon wedges
Some might call this a "raw" soup. It's ready in under 20 minutes and
tastes more "mingled" than "blended." We like that. It's restorative and
refreshing to taste the greens and beans along with the seasonings, two of
our favorites: fresh basil and lemon. Start the soup with softened onion
and garlic and add mashed cooked garbanzo beans and broth. The leaf greens
are chopped and added raw to the soup to cook up to 15 minutes. Most greens
will cook that quickly, even kale when young. Try the soup with spinach,
sorrel, escarole, young chard or romaine. We tested ours with a combination
of spinach and sorrel.
1. PREP: After rinsing the chickpeas (garbanzo beans or ceci), transfer to
a bowl and crush with a potato masher. If you prefer a smoother soup, add
water while mashing the beans or puree the beans with water in a processer.
2. Heat oil(s) in 3-qt saucepan over medium. Add onion and garlic, salt and
pepper and cook, stirring, until the onions are soft. Reduce the heat and
add sugar and fresh basil and cook, stirring, until the basil is aromatic.
3. Add the crushed chickpeas and lemon peel; stir to combine. Then add
water and bouillon; Defatted chicken or vegetable broth may be substituted.
Bring just to a boil. Add the chopped spinach and simmer for 12 to 15
minutes. You may want to add water to thin the soup
4. Remove from heat. Add the parsley and stir well to warm it. Taste and
adjust pepper, if necessary. Add the lemon juice or serve lemon wedges with
the soup at table. Serve hot.
PER BOWL: 173 cals; 4g fat (19% cff)
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