When the weather turns cool I love a good soup. This simple version makes good use of abundant winter greens. Don’t forget the citrus, it really lifts the flavour.

Chard and chickpea soup

(makes 2 large serves or 4 entrées)

1 – 2 tabs, vegetable oil
1 onion, diced
3 cloves garlic, crushed
I bunch silverbeet/chard/spinach, washed and finely sliced
1 can (or cup freshly cooked) chickpeas, rinsed
1 litres good quality vegetable stock
Zest and juice of 1 lemon
Sprig fresh thyme (optional)

In a large heavy bottomed pot, sauté onion in vegetable oil until softened. Add the garlic, thyme (if you have fresh herbs on hand) and greens. Stir for a minute or two then pour in the rinsed chickpeas. After another stir or two, add the stock and lemon zest.

Simmer for 20 to 30 minutes until the chard is tender. The broth should take on a pleasant green tint. Add lemon juice to taste. As most stocks have added salt, you might not need more but season if necessary.

This recipe is vegan, dairy and gluten-free. Want more recipes? Check out the resources section and sign up for the free monthly newsletter.

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