Swiss Chard and Green Onions make it fresh... Sorghum & Chickpeas make it hearty.. Combined, it's perfect!
Fresh, Savory and Satisfying
With the arctic air that continues dominate the Northeast, we can’t get enough soup to keep us warm.
This Smoky Veggie + Chickpea Soup tastes really fresh using Swiss Chard (one of my favorites) and topping it with green onions, and is hearty with lots of chickpeas and sorghum (a gluten-free grain). It’s seasoned with lots of fresh parsley, fresh rosemary, fresh garlic and smoked Spanish paprika for a great flavor.
Recipe adapted from Cooking Light, it is super quick and easy. The soup itself is dairy-free and vegan, but if you eat cheese, the soup tastes wonderful with some shredded Parmesan.
More on sorghum… It’s a gluten-free grain we only started cooking with about a year ago. It is packed with protein (nearly half the recommend daily intake), fiber (48% recommend daily intake) and contains lots of vitamins and nutrients such as niacin, riboflavin, thiamin, magnesium, iron, calcium and potassium. Aside from being a nutrient power-house, the thing I like about it is it’s texture. It is different from other gluten-free grains. It reminds me and my husband of barely. My son, who doesn’t ever remember eating barely (remember gluten is found in wheat, barely and rye), says it reminds him of brown rice. It is chewy, holds it’s form, and is sort of flavorless, taking on the flavors of the dressing, sauce or soup it’s mixed with.
This hearty soup could't be easier or yummier or more warming! Recipe adapted from Cooking Light, I substituted sorghum (a gluten-free grain) for farro (a non-gluten-free grain) and added more chickpeas and veggies. Serve as is or if not dairy-free, top with shredded parmesan.
Author: Healthy Gluten-Free Family
Recipe type: Soups, Veggies, Dinner
Cuisine: Gluten-Free, Vegetarian, Vegan
2 tablespoons extra virgin olive oil
2 cups onion, chopped
1 cup celery, chopped
½ cup fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
2 cloves garlic, minced
1 bay leaf
3 cups Vegetable Broth
3 cups water
1½ teaspoon, Spanish smoked paprika
½ teaspoon pepper
¼ teaspoon kosher salt
2 15oz cans chickpeas, rinsed and drained
1 14.5 oz can of diced tomatoes, undrained
4 cups Swiss Chard, Chopped
2 cups sorghum, cooked (I generally find that one cup uncooked sorghum yields 2 cups cooked. TIP: Cook the sorghum ahead of time or cook it while you prep the other veggies)
½ cup green onions, chopped (mix of white and green parts)
Shredded Parmesan Cheese for topping (optional)
If you haven't cooked the sorghum, start cooking it now while you prep the other veggies.
Heat oil in a large Dutch oven over medium heat. Add onion and next 5 ingredients (through bay leaf). Cook, stirring frequently, until onions tender, about 7-10 minutes.
Stir in broth and next 6 ingredients (through tomatoes). Bring to a boil.
Stir in Swiss Chard and sorghum. Cook until chard wilts about 2 minutes. Stir in green onions.