2 tablespoons extra virgin olive oil
1 large onion diced
1 bulb fennel diced (bulb only)
1 leek leek rinsed
1 1/2 teaspoons salt if salt sensitive you may use less to taste
3 1/2 cups chickpeas cooked or canned, drained and rinsed
1 3/4 cups fire roasted, diced tomatoes home cooked or canned
1 1/4 cups water
2 cups vegetable stock
4 teaspoons smoked paprika
2 teaspoons granulated garlic
2 teaspoons turmeric
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper more or less to taste - I usually add a bit more because we like spice
1/4 teaspoon black pepper
1 bunch kale de-stemmed and chopped or torn into bite sized pieces
Heat the olive oil in a large saucepot over medium high heat. Add the onion, fennel, leek and salt. Cook until soft and translucent.
Add remaining ingredients, except for the kale. Bring to a boil, then reduce heat to a simmer and let cook for 15-20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced.
Stir in kale. Once it is wilted and warm the soup is ready to serve. Taste and adjust seasonings as desired-- more red pepper for heat, and more salt if desired.
1 large onion diced
1 bulb fennel diced (bulb only)
1 leek leek rinsed
1 1/2 teaspoons salt if salt sensitive you may use less to taste
3 1/2 cups chickpeas cooked or canned, drained and rinsed
1 3/4 cups fire roasted, diced tomatoes home cooked or canned
1 1/4 cups water
2 cups vegetable stock
4 teaspoons smoked paprika
2 teaspoons granulated garlic
2 teaspoons turmeric
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper more or less to taste - I usually add a bit more because we like spice
1/4 teaspoon black pepper
1 bunch kale de-stemmed and chopped or torn into bite sized pieces
Heat the olive oil in a large saucepot over medium high heat. Add the onion, fennel, leek and salt. Cook until soft and translucent.
Add remaining ingredients, except for the kale. Bring to a boil, then reduce heat to a simmer and let cook for 15-20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced.
Stir in kale. Once it is wilted and warm the soup is ready to serve. Taste and adjust seasonings as desired-- more red pepper for heat, and more salt if desired.
Source: Tori Avery
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