Creamy Root Veg Soup with Chickpeas and Greens

I adapted this recipe from I used yam, beet, and ginger root in the base instead of sweet potato, carrot, and celery. I was planning to use a sweet potato, but when I went to the store last night there were no sweet potatoes and there was exactly one yam, which I snatched up promptly, and it worked very nicely. This soup goes well with quinoa and is a delicious wintry treat.

BROTH
2 Tbsp olive oil
1 large onion
12-15 cloves garlic
1 large yam
1 beet (save the greens!)
1/4 – 1/2 cup ginger root
teeny tiny pinch of cloves
salt & pepper
6 cups water

Heat the oil in your soup pot. Chop the veggies coarsely — everything’s going in the blender at the end, so don’t worry about making the bits bite-sized. You can peel your root veggies if you want to; I usually don’t, especially since they’re going in the blender. Saute the onion for a couple minutes, then add all the other solid ingredients and stir for another couple minutes. Add the water. Turn the heat up high and bring it to a boil, then turn it all the way to low. Cover the pot and let simmer for 30-35 minutes. Remove from heat and let cool for at least 15-20 minutes. Put everything in the blender or food processor (you may need to do this in batches unless your device is enormous), and process till smooth. You can freeze whatever you don’t use right away.

SOUP
1 Tbsp coconut oil
1 tsp coriander
1 tsp cardamom
2 tsp cumin
1/2 tsp turmeric
ground red pepper powder to taste (I used 1 tsp Vulcan Fire Salt)
1 can coconut milk
4 cups creamy root veg broth (see above)
greens (use the beet greens you saved, and add any other leafy greens you like)
2 cans chickpeas
lemon juice, toasted sesame oil, nutritional yeast as desired

Melt the coconut oil in your soup pot. Add the spices and let them toast for a minute, stirring constantly. Stir in the coconut milk, broth, greens, and chickpeas. Simmer for 15-30 minutes. You can leave it alone for a while, but check it periodically to make sure it’s not burning on the bottom. Add lemon juice, toasted sesame oil, and/or nutritional yeast to your liking.

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