- Prep-time: / Ready In:
- Makes 8 to 10 cups
- Serving size: 1 cup
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This smooth, emerald-hued soup features tasty bites of tender chickpeas and sweet green peas. An immersion blender makes quick work of puréeing the base, but you can also scoop the soup into a traditional blender and purée it in batches. Seasoned with creamy tahini, dill, and lemon juice, this satisfying soup is an easy and creative way to eat your veggies and a worthy edition to your 2021 Thanksgiving menu!
Ingredients
- 8 oz. broccoli
- 1 medium onion, roughly chopped (2 cups)
- 2 medium potatoes, cut into ½-inch dice (2 cups)
- 3 cloves garlic, minced
- 4 cups chopped fresh Swiss chard, with stems
- 4 cups chopped fresh collard greens, stems removed
- 4 cups chopped fresh spinach
- 1 (15-oz.) can chickpeas, rinsed and drained (1½ cups)
- 3 tablespoons lemon juice, divided
- 2 tablespoons finely chopped fresh dill, divided
- ⅛ teaspoon freshly ground black pepper
- Sea salt, to taste
- 2 tablespoons tahini
- ½ cup pomegranate seeds
- ½ cup fresh or frozen green peas
Instructions
- Cut the broccoli into large pieces, keeping the florets separate from the stems. You should have about 4 cups total. Peel any very tough stems. Place stems in a large soup pot. Add onion, potato, garlic, and 3 cups water. Bring to boiling over high heat; then reduce heat to medium-low. Cook, covered, 10 minutes.
- Add broccoli florets to the pot and cook 15 minutes more, or until broccoli is very tender. Add the Swiss chard and collard greens; cook 5 minutes more. Add the spinach; cook another 5 minutes.
- Use an immersion blender to puree the soup until smooth. (Or carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth, then return pureed soup to the pot.) The consistency should be moderately thick; add a little water if you need to thin it.
- Stir in 1 cup chickpeas, the lemon juice, 1 tablespoon dill, and the pepper. Season with salt. Return soup to boiling, then turn off heat.
- Meanwhile, in a small bowl, whisk the tahini with ¼ cup water until a smooth paste forms; stir mixture into soup.
- For topping, in another small bowl combine pomegranate seeds, green peas, the remaining ½ cup chickpeas, and the remaining 1 tablespoon dill. Ladle soup into bowls, and garnish each with 2 tablespoons of topping. Serve warm.
Nutritional Information:
Per serving (1 cup): 311 calories, 53 g carbohydrates, 16 g protein, 5.7 g total fat, 0.7 g saturated fat, 0 g cholesterol, 156 mg sodium, 11 g fiber, 9.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(4 from 4 votes)This soup is not good, and I regret making it. It tastes like blended greens with tahini. Maybe I added too many greens. I have no idea how to fix it to make it taste better.
Very useful start to the cold summer soup I eventually made. Using this week’s fresh produce deliveries from Hungry Harvest, I substituted kale for spinach and vegetable stock for water, then added a lot more dill (dried) than called for, as well as garlic scapes and several spicy Thai green chilies. For creaminess of my cold soup, I added coconut milk ( I know, it’s not ideal, but it’s greatly diluted in the very large pot I made). Very tasty.
Quite tasty! Love adding whole chickpeas & peas (didn't have the arils/pom seeds). Will play with this by trying different herbs, maybe a little miso, a different nut/seed butter.
I love this soup! I had fun with it by adding a some left over curly kale and a zucchini. I didn’t want to fuss with the broccoli stems so I covered the onion, potato and garlic with a packaged vegetable stock without oil. I also threw in a large chunk of ginger. I found it easiest to steam the greens separately and then moved the vegetables in batches to my VitaMix. Overall, a great soup, yum, yum!
I offered my guest a tase before I served this soup. He thought it “tasted like grass.” I found it inedible and sadly, tossed the entire batch. BTW, the weights and corresponding volumes of ingredients don’t agree, making this recipe difficult to follow.
Very good and colorful soup. I had different greens from my CSA box so subbed kale and bok choi It worked fine. I added the bok choi White part with the broccoli florets. I used an immersion blender. I think next time I’ll use mt vitamin blender for a smoother texture. Love the topping and chickpeas added to soup for a contrasting texture.
When do you add the peas?
The peas are part of the topping to add as you serve it