GREEN VEGETABLE SOUP WITH ROASTED CHICKPEAS
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Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Stir in peas. Transfer soup to a blender or using an immersion blender, puree until smooth.
  4. 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2019/07/23/green-vegetable-soup-with-roasted-chickpeas/