Vegetable Detox Soup
Yield: 6
Introduction:
Indulge in a hearty bowl of Vegan Vegetable and Chickpea Soup, a nourishing dish that brings together a medley of vibrant vegetables, protein-rich chickpeas, and aromatic herbs. Bursting with flavor and brimming with nutrients, this soup is the perfect comfort food for any occasion. With just a few simple ingredients and minimal preparation time, you can enjoy a wholesome and satisfying meal that will warm you from the inside out. So, let’s get cooking and savor the goodness of plant-based eating.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery sticks, diced
- 1 medium parsnip, diced
- 1 medium zucchini, cubed
- 1/2 small red cabbage, sliced (about 1/2 lb/ 225 g)
- 2 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1-2 tablespoons fresh thyme, finely chopped
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 6 cups (1.5 litres) vegetable stock
- Juice of half a lemon
- 2 cups (75 g) Tuscan kale, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Vegetables:
- Heat the olive oil in a large stock pot or Dutch oven over medium heat.
- Add the diced onion, carrot, celery, and parsnip to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
- Add Zucchini and Red Cabbage:
- Stir in the cubed zucchini and sliced red cabbage. Continue to cook for an additional 2-3 minutes.
- Infuse with Aromatics:
- Add the minced garlic, dried oregano, and fresh thyme to the pot. Cook for another minute, stirring constantly, until fragrant.
- Incorporate Chickpeas and Stock:
- Add the drained and rinsed chickpeas to the pot, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for 15 minutes to allow the flavors to meld together.
- Finish with Lemon and Kale:
- Stir in the freshly squeezed lemon juice and chopped Tuscan kale. Continue to simmer for an additional 2-3 minutes until the kale is wilted and tender.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper according to your preference. Ladle the hot soup into bowls and serve immediately.
Conclusion:
Indulge in the wholesome goodness of Vegan Vegetable and Chickpea Soup, a nourishing dish that’s as delicious as it is nutritious. Packed with an array of colorful vegetables, protein-rich chickpeas, and fragrant herbs, this soup is a celebration of plant-based eating at its finest. Whether enjoyed as a comforting meal on a chilly evening or as a light lunch option, this soup is sure to satisfy your cravings and leave you feeling nourished and satisfied. So, gather your ingredients and prepare to delight your taste buds with this simple yet flavorful soup recipe.
Introduction:
Warm your soul and nourish your body with this comforting Vegan Vegetable and Chickpea Soup. Filled with wholesome ingredients and aromatic spices, this soup is a delightful blend of flavors and textures that will satisfy even the heartiest appetites. Whether you’re looking for a cozy meal on a chilly evening or a nutritious lunch option, this soup is sure to please. Best of all, it’s easy to make and perfect for meal prep, so you can enjoy it throughout the week. Let’s dive into the recipe and discover the joy of homemade vegan soup.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery sticks, diced
- 1 medium parsnip, diced
- 1 medium zucchini, cubed
- 1/2 small red cabbage, sliced (about 1/2 lb/ 225 g)
- 2 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1-2 tablespoons fresh thyme, finely chopped
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 6 cups (1.5 litres) vegetable stock
- Juice of half a lemon
- 2 cups (75 g) Tuscan kale, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Vegetables:
- Heat olive oil in a large stock pot or Dutch oven over medium heat.
- Add diced onion, carrot, celery, and parsnip to the pot. Sauté for 8-10 minutes until softened.
- Add Zucchini and Red Cabbage:
- Stir in cubed zucchini and sliced red cabbage. Cook for an additional 2-3 minutes.
- Infuse with Aromatics:
- Add minced garlic, dried oregano, and fresh thyme. Cook for 1 minute until fragrant.
- Incorporate Chickpeas and Stock:
- Add drained chickpeas and vegetable stock to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Finish with Lemon and Kale:
- Stir in lemon juice and chopped Tuscan kale. Simmer for another 2-3 minutes until kale is wilted.
- Season and Serve:
- Season soup with salt and pepper to taste.
- Ladle soup into bowls and serve hot.