It’s been months since I’ve posted here. Studying for grad school qualifiers will do that to you. I made myself focus on the books and not cook as much, so therefore there was hardly anything to post. But now the test is over and I am back in the kitchen and loving it.
This recipe begins as many do: With a bunch of things left over in the fridge and the need to make something with them. That, and a strange craving for soup (don’t get me wrong, I love soups, but I’ve never been the biggest fan of them).
- 8 cups chopped collard greens, stems removed (I got this from about 1 large bunch)
- 3tbsp olive oil
- 4 oz baby spinach
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 c hot water
- generous sprinkling of dried oregano
- 1 can cooked chickpeas, drained
- 2 c vegetable or chicken broth
- 7 oz (1/2 can) coconut milk
- 1/2 c ground cashew nuts, unsalted
- salt and pepper to taste
- juice of 1/2 a lime (about two tbsp)
- Cook the chard in a large pot of water until just wilted. Drain.
- In the same pot, heat the olive oil. When glistening, add the onions and garlic, reduce heat slightly and cook until translucent.
- Add spinach and the cup of hot water.
- When the spinach has wilted, add the cooked collard greens, oregano, chick peas and the two cups broth of your choice.
- Season with salt and pepper, bring to a soft boil and let the flavors mix, about five minutes.
- Remove from heat and let cool slightly. With an immersion blender, blend until you have a smooth and uniform soup.
- Return to the stove, add coconut milk and pureed cashews and bring to a soft boil, reducing thickness of soup until desired consistency (I like my soups on the creamy side, so I reduce them quite a lot).
- Add the lime juice, taste and adjust salt and pepper if needed.
Soup freezes well; picture doesn’t do justice to the flavor punch that this experiment turned out to be.