It’s winter in Germany. Christmas lights are up, the wind is howling, the mittens are out and my immune system’s down. This means any chance to warm up with a bowl full of delicious greens is more than welcome. Luckily my awesome friend Gen runs an incredible blog, Gratitude and Greens, with some amazing recipes…and I really loved this little number. Also sunchoke chips are my new favourite thing right now, I had so many on my little holiday to Istanbul last weekend -sunchokes are everywhere there!
Anyway, here’s how to make this delicious soup. Happy Tuesday!
Kale, Swiss Chard, and Chickpea Soup with Sunchoke Chips
yields 3-4 servings
- 3 cups vegetable stock (or 2 cups vegetable stock + 1 cup water)
- 2 cups greens of choice, roughly chopped
- 2 1/2 cups chickpeas, cooked
- 5 garlic cloves
- 2 small onions
- 2-3 tablespoons coconut oil
- extra virgin olive oil, to garnish
- hemp seeds, to garnish
For the sunchoke chips:
- 1 lb sunchokes
- 3-4 tablespoons coconut oil
- sea salt and pepper, to taste
- Preheat the oven to 205ºC/400ºF. Line a baking tray with parchment paper.
- Clean the sunchokes with a brush and slice them thinly, using either a knife or a mandolin. You can choose to peel them or leave the skins on.
- Melt the coconut oil on the stovetop, and pour over the sunchokes.
- Toss the sunchokes in the coconut oil and season with sea salt and pepper, and bake for 15 minutes.
- Flip the sunchokes and bake for another 12-15 minutes. Once finished, remove from the oven and allow them to cool.
- While the sunchoke chips are baking, prepare the soup.
- Sauté the garlic and onion in a medium pot with coconut oil. Once fragrant and soft, add the greens and the chickpeas.
- Add the vegetable broth, and simmer for five minutes. Be careful not to overcook the greens.
- Blend using an immersion blender. Season with sea salt and pepper.
- Pour into bowls and garnish with extra virgin olive oil, the sunchoke chips, and hemp seeds