This is a smooth and easy lil’ soup recipe you can whip up for a night in for friends in a pinch! This soup will take you less than an hour to create!

 

Serves 4-6 people

 

For The Soup

 

Ingredients:

• 1 Head fennel, small chopped

• 1 Small onion, small diced

• 1 Carrot, small diced

• 3 Stalks celery, rough chopped

• 1 Clove garlic, peeled and smashed

• 1 Small can tomato paste

• 1 Can of organic chickpeas, drained and rinsed

• 1 Quart mushroom broth plus 2 cups water

• Hefty pinch sea salt to taste

• ¼ Teaspoon smoked paprika

• Tiny pinch red chili flakes

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Combine all chopped veggies and saute in oil in a medium saucepan until soft.  Add your tomato paste, and cook for five minutes, then add chickpeas and mushroom stock. 

 

Cook for another 10 minutes, until everything is soft and tender.  Add seasoning and blend while hot in blender until very smooth.

 

For Pesto:

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Ingredients:

• ¼ Cup walnuts, plain, unsalted

• 1 Heavy handful of Chance Farm spinach

• 1 Teaspoon chopped chives

• 1 Tablespoon chopped parsley

• The zest of half a lemon

• Pinch salt

• Drizzle of olive oil just to cover

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In a food processor, combine the walnuts, spinach, lemon zest, and salt.  Buzz until mixture looks coarsely combined.  Remove from the food processor and palace in small Tupperware or serving dish, cover with olive oil and mix well. 

 

Pesto should be “drippy,” so that you can garnish soup with a nice tablespoon, plus a drizzle of the nutty oil!

 

Pour you soup into evenly distributed bowls and garnish with your pesto, and enjoy!  The delicious chickpeas gives this soup the body it needs to bring you back to how “mom used to make it, “ or Campbells if your mom worked as hard as mine did and didnt have time back then for homemade soup!

 

Cheers!