Description

This nourishing, garlic-packed soup is a cozy cure-all featuring chickpeas, greens, and a vibrant lemony broth. Perfect for cold days, recovery meals, or simply when comfort is on the menu.

Ingredients

1 tablespoon olive oil
1 large yellow onion, finely chopped
2 whole heads of garlic, peeled and minced (about 20–24 cloves)
3 medium carrots, diced
2 celery stalks, diced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional)
6 cups low-sodium vegetable or chicken broth
1 cup cooked chickpeas or canned, rinsed
4 cups chopped kale or Swiss chard
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot over medium heat, warm olive oil. Add chopped onion and sauté for 5–6 minutes until translucent.
Add minced garlic and cook for 2 more minutes. Stir in turmeric, cumin, and red pepper flakes. Cook 30 seconds more to bloom the spices.
Add carrots and celery. Stir for 2 minutes, then pour in broth. Bring to a simmer and cook uncovered for 15–20 minutes.
Stir in chickpeas and chopped greens. Simmer another 5–7 minutes until greens are wilted and everything is tender.
Turn off heat and add lemon juice. Taste and season with salt and pepper as needed.
Ladle into bowls, garnish with parsley, and serve hot with bread if desired.

Notes

Roast garlic beforehand for a milder flavor if preferred. Add a spoonful of tomato paste when sautéing the aromatics for added depth. Try spinach or collard greens instead of kale, and add grains or coconut milk for variations.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American