A few weeks ago, I foundbaby Swiss chard in my bio shop. I knew that I had to make this gorgeous & oh so healthy soup. It is so filling & good for you! Printable recipe here! Recipe: For 6 bowls of soup Ingredients: EVOO ( Extra Virgin Olive Oil ) 2 large white onions, peeled & finely diced 1,260 ml of gluten-free vegetable stock 5 teaspoons of curry powder 1/4 teaspoon of Pimentón de la Vera, the picanté version 400 gr can of well rinsed & drained chickpeas 1 large bunch or 2 smaller bunches of Swiss chard, cleaned, the tough stalks removed, well rinsed & drained ( about 1,800 kg) 450 gr of red lentils To serve: crusty bread or gluten-free bread & some yogurt Method: 1. Take a large cooking pot & add 2 to 3 tablespoons of EVOO. Heat up on medium high. When hot, add the diced onions. Fry until golden & cooked trough. 2. Add the Pimentón de la Vera & the curry powder. Stir well. Add the vegetable stock & the Swiss chard. Stir well & heat up the heat on high. Bring to the boil. 3. Now, add the red lentils & the chickpeas. Stir. Reduce to the heat to medium. Cover with a fitting lid & slowly boil for about 10 minutes until the lentils are cooked trough & the chickpeas are hot. Stir from time to time. 4. I mix the soup for 1/2. Then you still have a thicker soup & you see what is in it. Laddle into soup bowls & serve with some yogurt drizzled over the top & some crusty bread on the side to dip in the soup. Enjoy! If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts
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