I have churned through many chunky, broth based soups and stews over the years, but lately I am getting into pureed soups. COULD BE related to my recent acquisition of an immersion blender, which makes it easy. My policy though, is that pureed soups are significantly better if you have a little topping of some kind with a different texture or crunch. I think it’s really kind of a requirement, actually. This soup has so many vegetables you wouldn’t believe it (love), but the chickpeas roasted in Dijon and honey mustard flavors make it something way, way better.
David and I did not stop snacking on those crispy little chickpeas.
And, one of the best parts is you can have this chilled in the summer OR warm and cozy in the winter.
Green Vegetable Soup with Roasted Chickpeas
Serves six
15 ounces chickpeas
1/4 cup BRIANNAS Dijon Honey Mustard Dressing, divided
2 cups cauliflower florets
1 yellow squash, chopped
1 zucchini, chopped
1 bunch kale, de-stemmed and chopped
8 cloves garlic
1 tablespoon olive oil
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
15 ounces coconut milk
1 tablespoon apple cider vinegar
2 cups vegetable broth
2 cups peas
Fresh parsley
1/2 red onion, sliced thinly
Preheat oven to 400 degrees. Toss chickpeas in 1 tablespoon BRIANNAS Dijon Honey Mustard and spread into an even layer on a lined baking sheet. Roast for 25 minutes.
Bring cauliflower, yellow squash, zucchini, kale, garlic, olive oil, basil, salt, thyme, pepper, coconut milk, apple cider vinegar, 2 tablespoons Dijon honey mustard, and vegetable broth to boil in a large pot. Once boiling, reduce heat to low and simmer for 20 minutes.
Stir in peas. Transfer soup to a blender or using an immersion blender, puree until smooth.
Chill soup in refrigerator or serve warm. Top with roasted chickpeas, fresh parsley, red onion, and an additional 1 tablespoon drizzle of Dijon honey mustard.
- 15 ounces chickpeas
- ¼ cup BRIANNAS Dijon Honey Mustard Dressing, divided
- 2 cups cauliflower florets
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 bunch kale, de-stemmed and chopped
- 8 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 15 ounces coconut milk
- 1 tablespoon apple cider vinegar
- 2 cups vegetable broth
- 2 cups peas
- Fresh parsley
- ½ red onion, sliced thinly
- Preheat oven to 400 degrees. Toss chickpeas in 1 tablespoon BRIANNAS Dijon Honey Mustard and spread into an even layer on a lined baking sheet. Roast for 25 minutes.
- Bring cauliflower, yellow squash, zucchini, kale, garlic, olive oil, basil, salt, thyme, pepper, coconut milk, apple cider vinegar, 2 tablespoons Dijon honey mustard, and vegetable broth to boil in a large pot. Once boiling, reduce heat to low and simmer for 20 minutes.
- Stir in peas. Transfer soup to a blender or using an immersion blender, puree until smooth.
- Chill soup in refrigerator or serve warm. Top with roasted chickpeas, fresh parsley, red onion, and an additional 1 tablespoon drizzle of Dijon honey mustard.
