Day 123 – Super Soup (Chard, Potato, Chick Peas, Carrots and Curry Soup)

I was at Whole Food’s last week and saw that they had a variety of chard on sale (locally grown, organic) for $1.50! The thing is, I never liked chard or kale. It just seems like an alien vegetable to me. It’s bitter, tough and frankly not very attractive. But, I bought two bunches, determined to make something good. I took stock of what I had in the fridge and pantry and decided to modify this New York Times recipe.

I wanted to make a soup from the ingredients I had on hand. I wasn’t expecting it to come out good – at all. I would’ve been happy if it was tolerable but guess what? It was delicious. Both me and hubby had two large bowls of it. It was slightly sweet, savory, and very filling. It’s hard to imagine anything healthier.

The soup is very forgiving and you can add different beans, lentils and other vegetables. I think it would be good with cauliflower too. Adjust the spices to suit your taste. Next time, I think I’ll add a jalapeno pepper to give it a little kick.

I couldn’t decide if I wanted to puree the soup or eat it as is, so I made both.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/2 onion, finely chopped
3 cloves minced garlic
1 tablespoon fresh ginger, peeled and grated
1 tablespoon garam masala
1 teaspoon curry
1 teaspoon turmeric
1 bunch of chard, washed, stalks removed, roughly chopped (you can cook the stalks if you’d like)
1 cup of dry chick peas, soaked over night (reserve the water for the soup). You can also use canned.
1 bay leaf
5 cups water
2 tablespoon of tomato paste
1 large sweet potato, peeled, chopped into small pieces
1 large potato, peeled and chopped
2 carrots, peeled and chopped
salt and pepper to taste

1.  In a large dutch oven or sauce pan, heat oil and butter over medium heat. Add onion and saute until translucent, 5 – 7 minutes. Add garlic, ginger, garam masala, curry powder, turmeric and cook until fragrant , 1 – 2 minutes.

2. Add chard. Cook for 5 – 7 minutes over medium heat until leaves turns bright green. Remove from pan and set aside.

3. Add chick peas, bay leaf, tomato paste and 1 cup of reserved water from soaking chick peas plus 5 cups of water. Bring to boil then simmer until peas are just about cooked.

4. Stir in sweet potato, sweet potato and carrots. Bring to boil then cook until all the vegetables are done, about 8 minutes. Remove bay leaf. If you don’t do this now, you’ll never be able to find it once the chard goes back into the pot!

5. Put the chard back into the pot and simmer for 5 – 10 minutes and allow all the flavor to meld together. Add salt and pepper to taste.

You can either serve it as is or blend it in a food processor. I ladled out half the soup and pureed it. Having tried both versions, I really can’t decide which I like better. They were both so good!

Leave a Comment

Previous post:

Next post: