Hey Guys,

Whilst we’re still enjoying a beautifully sunny heat wave some signs of autumn are starting to appear. A red leaf here, a yellow one there and that thick morning fog. So I thought it was a good time to share another soup. This one has been in the making for quite some time as it is a true staple in Rob’s and my (until now) mobile living situation. It’s a delicious clear kale chickpea soup with the usual suspects like onion, garlic, carrot and celery.

Soup is one of those comforting foods that I crave often. It’s warming and cosy. That last part is rather important in Sweden as the cold moves in for the duration of winter. Whilst it hasn’t been cold at all I’ve still needed some comfort lately as a beautiful family member passed away leaving a hole in my heart that will be hard to fill again. He was called Frey and was the goofiest, fluffiest and most loving nephew one could ask for. Like me he also loved food, especially satsumas. He was one of my sister’s fur-babies, an unusually tall and child like Afghan hound, and he will be dearly missed.

And for reasons like these we need soup. In hard times, in sad times, in cold times – soup! So here goes; the first soup for this autumn and winter. I hope you’ll try it and share it with your loved ones as you remember to keep them a little extra close. Enjoy! x

 

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KALE + CHICKPEA SOUP


SERVES: 4 people  /  TIME: 35 min

1,5 l water
2 onions, chopped
6 new potatoes, or equivalent
2 large carrots, sliced into coins
3-4 celery stalks, coarsely chopped
4 large garlic cloves, minced
4 generous stems curly kale, leaves ripped into bite sized pieces
1 1/4 cup cooked chickpeas, roughly one can
1 heaped tbsp vegetable stock powder
1 heaped tbsp dried dill
Sea salt and black pepper to taste
1/4 cup nutritional yeast

 

Serving suggestion: fresh herbs of your choice, I used parsley

 

Sweat the chopped onions in a little water over medium heat covered with a lid for roughly five minutes.

Add carrots, potatoes, celery and garlic and sweat for another 5-10 minutes under lid or until some juices are releasing from the vegetables.

Add water and stock powder and bring to a boil.

Reduce heat to a simmer and leave for 15 minutes.

Add kale, chickpeas, dill and season with salt and pepper before leaving  to simmer for another 7 minutes or so until the kale is tender.

Take soup off the heat and stir in your nutritional yeast before serving with a sprinkling of your favourite fresh herbs.


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