I had a taste for a light summer soup this week. This was the result. YUM.
1 cup cooked chicken, shredded or diced
1 14 1/2 oz can garbanzo beans or 1 1/2 cups home cooked
1 shallot, minced
1 head green onions, trimmed and chopped, with some greens
2″ fresh ginger minced
1 zucchini either spiralized into noodles or chopped
1/2 head of kale, stems removed, cut into bite sized pieces
about 1/4 c chopped or shredded carrot
1 1/2 t salt
cracked black pepper
about 1/2 cup lemon juice or more if you like
fresh dill – optional
32 oz of chicken or veggie broth
1 can of coconut milk
Heat the olive oil in the bottom of a soup pot. Toss in shallots, green onions, ginger, zucchini, and carrots. Saute till a little soft. Add in the broth and coconut milk.
Bring to a boil. Meanwhile toss in the kale. If you don’t like kale, try spinach. Add in the lemon juice. Let boil for about 5 minutes till kale is wilted and flavors mix.
Reduce to a simmer. Add in the garbanzo beans and simmer 10 minutes or so. If you need to add more liquid, go ahead, any kind you like – water, broth, etc.
Season with salt, pepper, and if you like, optionally fresh dill. If you like a more lemony taste add more lemon juice. I had some old preserved lemons to use up so I tossed those in too!
That’s it!. This stores extremely well in the fridge in airtight containers (I like old fashioned wide mouth bell jars) and reheats however you like. Healthy, summery yum!