Celery Chard Chickpea Soup

This is one of my favorite soups to make during Spring months as it’s super warming yet light at the same time. You can sub out chickpeas for kidney or navy beans. Add farro or brown lentils to make it extra hearty!

BENEFITS —

Celery: Super alkalizing, hydrating, and anti-inflammatory.

Chard: Both the stalk and stems are full of dense nutrients and minerals, such as Vitamin K and magnesium.

Chickpeas: These are protein warriors for vegans + vegetarians! They also give this soup some heartiness.

Freezer Broth (aka homemade scrap veggie broth): Not only does this broth lend it’s flavor to the whole soup, it’s full of minerals and vitamins.

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PRODUCE

1 Swiss Chard Bundle (includes stems and leaves)

1/2 Celery Bundle

1 Yellow Onion

SPICES

Salt

Pepper

PANTRY

1 QT Scrap Elixer Broth

2 Cans Chickpeas

Olive Oil

1 TB Sambal Paste (alternatively you can use a natural version or sub for 2 tsp chili flakes as sambal does contain sulfates and gum)

Saute onion in olive oil until translucent. Add chard stems and celery stocks and cook down for about 5 min.

You can add a splash of ACV to deglaze and get all the flavor in there!

Next, add sambal paste. Cook until the color is deep and add broth. Bring to boil, add chickpeas, and swiss chard leaves.