Recipe: Chunky Chickpea Tomato Soup

It's official. We are in the midst of winter, and boosting the immune system is of utmost importance these days! In fact, it is common for immunity to drop a bit in the winter months which is why zooming in on natural immune supporters like hearty warm vegetables is a great place to start if you’re looking to give yourself a boost. There is also just something about a freezing cold salad in the depths of winter that doesn’t sound as appealing as a warm bowl of soup. At Molly Rose Health, we call meals like these – “a hug from the inside”. We hope you feel the love! 

Ingredients 

• 1 quart Bonafide Vegetable Broth (our favorite brand of prepacked vegetable broth. No preservatives, oil, or junk) 
• 1 cup filtered water 
• ½ yellow onion diced 
• 4 large carrots – peeled and diced
• 1 pint organic cherry tomatoes – cut in half 
• 1 tsp Celtic or Himalayan sea salt 
• 1 can jovial Chickpeas – rinsed 
• 2 bay leaves 
• 1.5 tsp dried oregano 
• 1 tbsp avocado oil (or water) 
• ½ tsp fresh cracked black pepper 
• 3 cups organic greens of choice – we like the Organic Girl Super Greens mix for this recipe
• Optional Garnishes: 1 tsp olive oil, ½ avocado, a squeeze of lime, red pepper flakes to taste 
• Yields – 2 large servings or 3 medium servings

Instructions: 

• In a large stock pot, heat the avocado oil over medium heat 
• Once heated, add in the onions and chopped carrots and sauté for 4 minutes 
• Add in the tomatoes and sauté for another 3 minutes 
• Sprinkle in the salt, cracked black pepper, and oregano and continue to sauté for another 2 minutes 
• Add in the broth & water 
• Turn the stove on high and bring to a boil 
• Once boiling, turn down to a simmer, add the chickpeas and bay leaves 
• Cover and simmer for 15-20 minutes until vegetables are fully tender 
• Meanwhile, prepare your soup bowl by adding raw greens to your individual bowl. We don’t like to cook the greens into the soup as they can lose a lot of their nutrition this way. It is better to have them wilt when the hot soup is poured directly on top of each induvial bowl. 
• Using a big ladle, scoop your soup into your serving bowl over the raw greens and gently mix all contents to the bowl together and watch the greens wilt. 
• Option to top each bowl with – a drizzle of olive oil, red pepper flakes, a squeeze of lime and avocado. 
• Enjoy for a protein packed lunch or dinner! 

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