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–+ servings

Parsley Oil Chickpea Soup

This soup is bright and zesty with just the right amount of aromatics and warmth. It's a filling chickpea soup with gorgeous green broth. Add kale for good measure and you have a gorgeous, easy and nutritious dinner all in one soup.
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Prep Time:15 minutes
Cook Time:22 minutes
Total Time:40 minutes
Course: Main Course, Soup
Cuisine: Fusion
Keyword: chickpeas, parsley, soup
Servings: 4 servings

Equipment

  • 1 chef's knife
  • 1 dutch oven or stock pot
  • 1 small blender
  • 1 small sieve or strainer
  • 1 high sided sauté pan

Ingredients

  • 2 cups fresh parsley
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1/2 cup ice water
  • 1/2 tsp kosher salt
  • 1/2 large yellow onion sliced
  • 4 cloves garlic finely grated
  • 1 tsp each coriander, cumin, and asafoetida
  • 1/2 tsp red pepper flakes
  • 1 15 oz. can of chickpeas drained and rinsed
  • 4 cups vegetable stock
  • 1/2 cup unsweetened and unflavored almond milk or oat milk
  • 1 packed cup of kale roughly chopped
  • 1 lemon for juicing
  • Kosher salt and freshly ground black pepper as needed
  • Olive oil as needed & for garnish

Instructions

  • Bring a large pot of water to boil.
  • Blanch the parsley by dunking it in the boiling water, let it boil for 1 minute, turning bright green, and them immediately plunge it into a bowl of ice water.
  • Squeeze to wring out any excess moisture and add the parsley to a blender. Add in the 1/4 cup of olive oil and 1/4 cup of vinegar, 1/2 tsp of salt and 1/2 cup of ice water. Blend until smooth.
  • Strain this mixture through a sieve and into a bigger bowl. You should get a bright green broth. Set aside.
  • Put a stock pot or high-sided sauté pan on medium heat. Add in a glug of olive oil and let it come to temperature.
  • Add in the sliced onion. Season with salt and stir occasionally, until the onion softens slightly, about 4-5 minutes.
  • Add in the garlic, cumin, coriander, asafoetida and red pepper flakes. Cook for 1-2 minutes or until the garlic's raw smell is cooked off.
  • Add in the chickpeas and stir to combine with the spices and aromatics.
  • Add in the stock and bring to a simmer. Add in the kale. Cover and simmer for 10-15 minutes. Season with salt and pepper as needed
  • When the flavors have built. Remove the soup from the stove and let it sit for 5 minutes. This is to let it cool slightly (it will still be warm!) so that the parsley oil doesn't lose its green hue right when hitting a very hot soup.
  • Add the plant-based milk, the parsley oil, and the juice from one lemon. Stir, taste, and season with salt & pepper as needed.
  • Garnish with olive oil and a lemon wedge and serve immediately!