Note: The photo is actually not blurry, it’s so steamy hot!
It is funny how the weather can change overnight. Yesterday I was posting a Peach Muffin recipe for the end of the summer season and today I feel as though I am posting for the fall season. Do not fear though it’s not officially fall until September 23 at 4:21 A.M. (ET) in the USA. That means we have about a month left of this glorious summer weather right? Well, today I wanted to share with you a recipe for a harvest season recipe that you can make in the summer, without feeling like you are cheating on summer. It has such nutritional benefits as 11 grams of protein and it comes in at just over 200 calories per serving! That can not be beat for such a hearty soup that can feed up to 6 people for almost pennies at the grocery store. Get the recipe and see more photos by clicking the link.
The ingredients used for this recipe – minus a few photographed below as shown.
Tons of Swiss Chard which contains tons of iron, Vit A/C/K and etc.
Ground chickpeas, Sage and Oregano for a tasty creamy soup.
Just a closeup of the ground chickpeas, it is similar to hummus minus the fat content.
- 3 c chickpeas, cooked without salt
- 2 carrots, peeled and diced
- 1 med onion, peeled and diced
- 1 medium zucchini, diced
- 2 ears of corn, taken of the cob (or 2 c frozen corn)
- 5 garlic cloves, sliced or minced
- 4 c vegetable broth (6 c for thinner soup base)
- 12 leaves swiss chard, chopped (more if you prefer)
- 2 tsp oregano
- 2 tsp sage, ground
- Spray oil or olive oil
- Prepare everything before hand since this soup takes about 15-20 mins to make in total.
- In a large pot lightly spray (or omit spray all together) the bottom to assure nothing sticks to it. Heat it up on high and toss in the carrots, onion, zucchini, corn kernels, and garlic. Gently sauté until you can start to smell the sweet aroma of the corn and onions. (Otherwise until the onions look clear in appearance.)
- Toss in the broth and swiss chard. Stir and bring to a boil. Once at a boil, turn down to a simmer for about 5 minutes or until the greens have reduced into the broth.
- While the broth is wilting the chard, take the 2 1/2 cups of cooked chickpeas and place them in a blender. If you have a slow blender such as mine go ahead and add some extra water to the chickpeas and grind away until smooth. It should look almost like hummus. Add to the soup mixture and stir well. (This makes the soup creamy without the added fat content from cream and adds extra protein!)
- Add the spices and simmer for another minute or two so the flavor is infused into the broth. Serve hot!
Note: This is a very simple harvest soup which can have many different substitutes such as different vegetables, different spices and so on. There are no limitations to what a person can toss in a soup so use your creative side and enjoy your artistic ability in the kitchen and on the table. Enjoy!
Hopefully you enjoy this soup and can have it in many different ways. If you end up making this soup, please let me know and send me a photo. I love to get feedback from all of you and see all your delicious tables with the recipes I have created with all of you in mind. Embrace the cold weather and enjoy your soup!