Super Greens Soup
Tender chickpeas and sweet green peas are featured in this smooth, emerald-hued soup. Puréeing the base is quick and easy with an immersion blender. This satisfying soup is seasoned with creamy tahini, dill, and lemon juice.
Ingredients
Ingredients:
- 8 oz. broccoli
- 2 small onion thin cut
- 4 small potatoes cut into ½-inch dice (2 cups)
- 1 cloves garlic minced
- 5 cups swiss chard chopped with stems
- 3 cups collard greens stems removed
- 4 cups spinach fresh
- 15 oz chickpeas canned, rinsed, drained
- 3-4 tbsp lemon juice
- 2-3 tbsp fresh dill finely chopped
- black pepper fresh ground, to taste
- kosher salt to taste
- 6 tsp tahini
- ⅓ cup pomegranate seeds
- 1 cup green peas fresh or frozen
Instructions
Instructions:
- Separate the florets from the stems when cutting the broccoli into large pieces.
- In a large soup pot, place the stems. Add 3 cups of water, potato, onion, and garlic. Cook for 10 minutes with the lid on.
- Cook broccoli into the pot or until the broccoli is tender. Cook for another 15 when adding the collard greens and swiss chard. For 5 minutes when add the spinach. (See notes 1)
- Puree the soup with a blender until it is smooth. The consistency should be moderately thick; thin with a little water if necessary. (See notes 2)
- Mix 8 oz of chickpeas, lemon juice, 2 tsp dill, salt, and pepper to taste. Bring the soup back to a boil, then turn off the heat.
- Whisk the 2 oz of water with tahini until smooth paste forms; stir into the soup.
- To make the topping, combine the green peas, pomegranate seeds, the remaining chickpeas, and the remaining dill in a small bowl.
- Pour the soup into bowls and top with 2 tbsp of the topping. Serve immediately.
Notes
Notes:
- Any stems that are particularly tough should be peeled.
- Alternatively, carefully transfer the soup to a blender and puree until smooth, then return the pureed soup to the pot.