Gen’s winter Kale, Swiss Chard, and Chickpea Soup with Sunchoke Chips

greens-chickpea-soup-gratitude-and-greens

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!

– Anna

Kale, Swiss Chard, and Chickpea Soup with Sunchoke Chips
yields 3-4 servings

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat the oven to 205ºC/400ºF. Line a baking tray with parchment paper.
  2. 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.
  3. Melt the coconut oil on the stovetop, and pour over the sunchokes.
  4. Toss the sunchokes in the coconut oil and season with sea salt and pepper, and bake for 15 minutes.
  5. Flip the sunchokes and bake for another 12-15 minutes. Once finished, remove from the oven and allow them to cool.
  6. While the sunchoke chips are baking, prepare the soup.
  7. Sauté the garlic and onion in a medium pot with coconut oil. Once fragrant and soft, add the greens and the chickpeas.
  8. Add the vegetable broth, and simmer for five minutes. Be careful not to overcook the greens.
  9. Blend using an immersion blender. Season with sea salt and pepper.
  10. Pour into bowls and garnish with extra virgin olive oil, the sunchoke chips, and hemp seeds

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