Garbanzo & Veggie Soup (vegan, gluten free)

I made up this soup recipe last month for my dear friend, Krystal, who had just given birth to her darling baby girl. Krystal eats a totally plant based diet so I wanted to make something for her that was hearty, warming and full of nutrients- exactly what a woman needs to nourish herself and strengthen her body during the precious postpartum time. I was hoping that she’d love it and hooray! She loved it. It’s herbaceous, savory and ever so slightly sweet from the sweet potatoes. The garbanzos give it a good punch of protein and all those veggies provide tons of minerals, vitamins and gut-friendly fiber. Make a big pot of this to enjoy throughout the week- it’s perfect for these cold fall and winter months!

INGREDIENTS

3 tbsp extra virgin olive oil

1 large yellow onion, diced

4-5 stalks celery, diced

5 carrots peeled and diced

5 cloves garlic, minced

1-2 tbsp grated ginger

1 medium Japanese sweet potato (white flesh) peeled and cubed

1 medium orange sweet potato peeled and cubed

4-5 cups filtered water, depending on how soupy you like your soup

2 cans organic garbanzo beans (from BPA free cans) or 2 cups dried garbanzos, soaked overnight

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp pink salt

Freshly ground black pepper to taste

1 large or 2 small bunches kale, ribs removed and leaves chopped (rinse and shake dry first)

Handful fresh parsley, chopped

DIRECTIONS

In a large stockpot or a Dutch oven (like a Le Creuset) heat olive oil over medium low heat and add onion, celery and carrot. Sauté for about 10 minutes, until translucent, then add garlic and ginger. Sauté for another couple of minutes until garlic is fragrant, being careful to not let it burn.

If you are using SOAKED garbanzos: Add them to the pot with the water, bring to a boil then reduce heat. Cover the pot and simmer for 30 minutes. Add in the rest of the ingredients EXCEPT for the kale and the fresh parsley and simmer for another 15 minutes or until the sweet potatoes are just fork tender. Make sure you don’t over cook the sweet potatoes as they will get mushy. Stir in the kale and fresh parsley at the very end and check for seasonings.

If you are using CANNED garbanzos: Rinse and drain the garbanzos then stir them in along with the water, sweet potatoes and the rest of the ingredients EXCEPT for the kale and the fresh parsley. Bring to a boil then reduce heat, cover the pot and simmer for about 15 minutes until the sweet potatoes are just fork tender. Make sure you don’t over cook the sweet potatoes as they will get mushy. Stir in the kale and fresh parsley at the very end and check for seasonings.

This soup is fantastic on its own but it’s also yummy with a garnish of toasted pepitas (pumpkin seeds) or toasted sunflower seeds.

Enjoy!