Wednesday, October 10, 2012

Winter Greens Soup

Once in awhile, everyone has one of those weekends where they eat anything and everything they want. Last weekend was one of those weekends for me. After  heavenly pumpkin ice cream, flatbread pizza, birthday cake, and more chocolate chip cookies than i care to admit, i felt a little bit like the Hungry Caterpillar, and I just wanted to eat "one nice green leaf".  This soup is basically my version of a nice green leaf:)

Trader Joes has an awesome 16 ounce bag of greens (chard, kale, mustard greens, and collard greens) that i love to use.

so much green! so much flavor! i love it.

also, i threw in some chickpeas to the soup to make it even more filling and creamier.

Winter Greens Soup:
2 tablespoons olive oil
1 clove of garlic
3/4 large onion
4 roma tomatoes, diced
2 small carrots, chopped
1 teaspoon cumin
1 teaspoon curry powder
3/4 teaspoon cayenne pepper
8 ounces cooked chickpeas
16 ounces winter greens (any greens of your choice)
Salt and pepper to taste

In a large pot, heat the olive oil under medium-high heat.  Saute the onions and garlic for three to four minutes.  Add in the tomatoes, carrots, 2 cups of water, salt, pepper, cumin, curry powder, and cayenne pepper.  Bring the mixture to a boil, and then add in the chickpeas and one more cup of water. This forms the base of the soup.  Once again, bring the soup to a boil, and pile in all of the greens.  When the greens are fully wilted and cooked, pour half of the soup into a blender, and puree.  Mix in the puree with the rest of the soup, and continue to puree until the desired consistency.  Add extra salt and pepper as necessary, and serve hot.

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