I’ve said it before and I continue to stand by the great benefit of soup! Soup is so easy, can have incredible nutritional value, and most can be made very traditionally or quickly using jarred ingredients. Obviously I recommend traditional but in a pinch this soup can be ready in minutes.
If you are making this soup in a traditional fashion be sure and soak the chickpeas or garbanzo beans overnight.For the richest, most flavorful soup roast the peppers. Here I used a combination of colors as that’s what I had available. But any peppers work in this soup.
How to Roast Peppers:
- Preheat broiler.
- Melt about 2 Tbs coconut oil.
- Quarter and seed the red peppers.
- Brush red peppers with coconut oil. Place under broiler until skins are thoroughly blistered and blackened. Allow to cool before handling.
- Once red peppers are cool, peel the red peppers, discarding the skins.
To roast garlic for the soup, remove the outer skin of a head of garlic. Cut the top of betwwn 1/8-1/4 inch down – see the picture. Spread a bit of coconut oil over the top and wrap in foil. Put in the oven with the red peppers or in the oven. Using a pot holder carefully squeeze the head. It is done when it’s very soft. Usually this is about 30 minutes in a 400 degree oven.
- ½ cup chopped onions
- 1 ½ cups beef stock
- ½ cup canned coconut milk
- ½ cup almond milk
- 1 Tbs coconut oil
- Roasted garlic head
- 2 cups cooked garbanzo beanss or 15 oz can garbanzos
- 2 cups cooked artichokes or 15 oz jar artichokes
- 2 cup chopped roasted red peppers or 15 oz jar of roasted red peppers
- ¼ cup chopped parsley leaves
- Sea salt
- White pepper
- Pinch of cayenne (optional)
- Smoked paprika (optional)
- Cooked cubed chicken, tempeh, or shrimp (optional)
- Extra virgin olive oil
- Soak garbanzo beans overnight in yogurt, lemon, or buttermilk. Rinse, add water, and cook until tender.
- Roast garlic head and red peppers.
- Chop onions and allow to rest 5-10 minutes.
- Sauté onions in coconut oil.
- Rinse and drain chickpeas if using canned. Drain artichokes if using jarred. Drain red peppers if using jarred.
- Place stock, milks, onions, garlic, ½ of the garbanzo beans, and ½ of the artichokes in a food processor blender. Blend until smooth. Add to pot used for sautéing onions to begin soup.
- Place remaining garbanzos, artichokes, peppers, and parsley in food processor and pulse until these items are chopped well, or chop by hand. Add to pot.
- Season soup with spices to desired taste.
- Add protein source if desired. Add additional seasonings to taste. Warm soup to desired level.
- After placing soup in serving bowl, drizzle olive oil on top.