Chilled Green Garbanzo Basil Soup

What is it about this time of year that makes me crave soup? I may have to give this baby a whirl...

INGREDIENTS:

soup:

2 T olive oil
2 small leeks, light green & white parts, coarsley chopped
1 shallot, coarsley chopped
2 garlic cloves, coarsley chopped
splash of white wine (optional)
bag of frozen green garbanzo beans (about 2 cups)
1.5 cups vegetable broth
pinches of salt and pepper
1/2 cup almond milk
1/8 tsp freshly grated nutmeg
handful of parsley, some stems are ok
5 or 6 large basil leaves
splash of honey or agave (or sugar)
juice of half a lemon (or more or less, to taste)
splash of champagne or white wine vinegar (optional)
1/2 cup water if needed
walnut oil for drizzling on top

yogurt sauce (optional):
1/4 cup yogurt (of your choice)

splash of agave
splash of olive oil
squeeze of lemon
pinch of salt

METHOD:

soup:
In a medium to large saucepan heat oil and add leeks, shallots, and garlic and a few pinches of salt. Saute until translucent (3-4 minutes). Add a splash of white wine and scrape any bits that are starting to stick to the bottom of the pan. Let wine cook down for 30 seconds to a minute. Add frozen garabanzo beans and vegetable broth. Let simmer for 5 or so minutes until the garbanzos are thawed and tender. Add another few pinches of salt.

Remove from heat and let cool to room temperature. 

In a blender, puree the cooled soup mixture. Add almond milk, lemon juice, grated nutmeg, parsley, basil, honey, and pulse until the herbs are well chopped, but some flecks of green are still visible. Taste and adjust seasonings to your preference.


Chill soup in the fridge for 30 minutes or up to a day.

Remove from fridge and stir in a bit of water if soup is too thick. Taste again and make adjustments.

Serve with garnish of chopped herbs, a drizzle of walnut oil, and a dollop of yogurt sauce.

yogurt sauce:

Stir ingredients together, taste and adjust to your liking.

Image and recipe via.