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  • Prep-time: / Ready In:
  • Makes 8 to 10 cups

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!

Super Greens Soup with Chickpeas in white bowls next to an open pomegranate

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, in a small bowl, whisk the tahini with ¼ cup water until a smooth paste forms; stir mixture into soup.
  6. 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.

Comments (4)

(5 from 1 votes)
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Rebecca2 weeks ago
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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.

Cindy Griffin2 weeks ago
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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.

Marcia Zimmermann3 weeks ago
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When do you add the peas?

Andrea Tasi3 weeks ago
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The peas are part of the topping to add as you serve it

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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