Cruciferous Stem Soup with Crispy Chickpeas
A rich, comforting and creamy soup made from the stems and scraps of cruciferous veggies!
Equipment
- Immersion Blender
Ingredients
Soup
- 2 tbsp neutral oil
- 1 onion, minced
- 3 garlic cloves, minced
- 16 oz frozen cruciferous veggie scraps (kale, broccoli, cauliflower)
- 4 cups veggie broth
- ¼ cup nooch
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp black pepper
- 1 lime, juiced
Crispy Chickpeas
- 1 can chickpeas, drained & rinsed
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
Garnish
- green onions
- broccoli sprouts
- lime slices
- 1-2 tbsp full fat coconut milk
Instructions
- Heat oil in a large pot over medium heat and once it's hot, add the onion and cook for 7 minutes, until soft and translucent.
- Add the garlic and cook for an additional 3 minutes, stirring often to prevent burning.
- Add the frozen cruciferous scraps, broth, nooch, and spices to the pot.
- Bring everything to a boil and then reduce to a simmer, allowing it to cook for at least 30 minutes.
- While the soup is simmering, prepare the (optional) crispy chickpeas. Drain and rinse a can of chickpeas, and then add them to a bowl with the spices. Stir to evenly coat the beans in the seasoning.
- Add the beans to the basket of an airfryer and cook them for 15 minutes at 400°, mixing halfway through. When they're done, put them in a bowl and set aside until the soup is done.
- When the cruciferous veggies have softened, turn off the heat and add the lime juice.
- Carefully puree the soup using an immersion blender.
- Garnish & enjoy!
Notes
The cruciferous veggie scraps for this soup include the stems and leaves of broccoli, kale, and cauliflower.
The crispy chickpeas are 100% optional but are a great addition to the dish. Nutritional information reflects a single serving of soup with chickpeas and all the garnishings.