Last week we got a taste of whats to come...Summer! But today it is pretty chilly, but that doest bother me. I gives me a great excuse to whip up a pot of soup.
Most food bloggers fall into one of these three categories:
- The Sweet Potato/Kale People - aka health nuts
- The Comfort Food People - no concern for calories, fat, etc.
- The Bakers - pretty self-explanatory
This soup is very simple...with simple flavors. I used chicken broth, but you could make this vegetarian by using vegetable broth...But I am no where even close to being vegan...So why start today.
I served this with some little Gruyere cheese toasts.
Chickpea and Spinach Soup
2 15 oz. cans chickpeas,drained and rinsed
9 oz. bag fresh spinach
1 large onion, chopped
4 garlic cloves, chopped
8 cups chicken broth
1/2 tsp crushed red pepper flakes
salt & pepper
In a large pot over medium heat add 3 tbs of olive oil. Add the onion and saute until lighly browned. Then add the gralic, red pepper flakes, and season with salt & pepper. Cook for about 2 more minutes. Add the chicken broth and bring to a boil. Then add the drained chickpeas and cook for about 10 minutes . Then add the spinach and cook until its wilted, just a couple minutes. In a blender puree the soup in batches until it is smooth. Then taste and reseason with salt and pepper.
At serving I like to drizzle a little olive oil over the top of each bowl of soup.
Seems like green soups is are popular today...I saw this great recipe for a Asparagus and Spinach Soup over at Design Wine and Dine. If you haven't visited DW&D you better! Jen has wonderful recipes...BEAUTIFUL photos...great stories...as you can see I'm a fan!