Chickpea-Potato-Leek Soup

Chickpeas are a hearty and creamy addition to a basic potato leek soup. This soup is so easy to make because there are so few ingredients and it takes no time at all.

For this batch, I use spring garlic which added a delicate and subtle garlic flavor. When I can’t find it, I use 2 cloves of old school garlic!

Note: I use my immersion blender for this one since the Vitamix is way too strong. It turned my very first batch into a gluey mess.

1 big leek
1 spring garlic or 2 cloves of garlic 3 potatoes (small to medium Yukon Golds or Russets)
1 cup cooked chickpeas
3 cups of water or vegetable stock
Sea salt and white pepper, to taste
Chives, for garnish
Toasted pumpkin seeds, for garnish

Organize your mise en place. Clean the leeks really well and chop into semi circles. Slice the spring garlic or mince the garlic cloves. Peel and chop the potatoes.

Place the leeks and garlic into a soup pot along with a little water and cook until they start to soften, about 5 minutes. Add the potatoes and cover with water or stock. Bring to a boil and then reduce to a simmer. Cover and cook until the potatoes are soft, about 10 or 15 minutes. Add the chickpeas and bring up to heat.

Puree the soup with an immersion blender as smooth as you like. I went for smoooooth. But chunky is fun too! Also, I would think a blender would work well here too.

Snip the chives and garnish each bowl. Drop a few toasted pumpkin seeds on top too. Enjoy!

Chickpea Noodle Soup


Get it? Chickpea noodle soup?! Haha! It is never too warm out for a big bowl of nourishment like this.

Seriously, this is a very easy soup to throw together. I use carrots, celery and leeks for the vegetables. Onions are wonderful too, but I think leeks are more delicate and delicious. I use water as the base but vegetable stock adds another layer of flavor. The chickpeas are creamy and full of protein and I use gluten-free fetuccine for a perfect bowl of soup!

This recipe yields about 2 bowls. Adjust as necessary and remember, vegetables vary in size so use what makes sense.

1/2 medium leek, white and light green parts
1 carrot
1 stalk of celery
3 cups water
1 cup cooked chickpeas
1 cup cooked fettucine
Pinch of salt and white pepper
Chives, for garnish

Prepare the vegetables by cutting the leeks, carrots and celery into semi circles.

Place the vegetables into a soup pot with a few tablespoons of water and cook until just softening. Add the rest of the water and cook together on medium heat. Season with salt and pepper.

Cook the pasta in a separate pot. When ready, drain and add to the soup. Add the chickpeas and bring everything up to heat.

Snip the chives and garnish each bowl. Enjoy!

My New 7 Vegetable Soup


I used to make 7 vegetable soup with potatoes. I have since refined my recipe and skip the tubers. Why you ask? Well, my Vitamix is so powerful that it turns potato soup into glue and since we love our soups pureed I switched it up. This soup is super delicious and full of goodness especially when topped with matzo balls! Just in time for Passover tonight.

1 onion
6 carrots
3 stalks of celery
3 parsnips
8 baby turnips or 2 regular size turnips
1 gigantic leek or 2 regular size leeks
2 cloves of garlic
4 cups of water
Fresh dill, as much as you like
Salt and white pepper, to taste
Parsley and dill, for garnish

Prepare your mise en place by roughly chopping the vegetables into roughly the same size pieces.

Add 1/4 to 1/2 cup of water into a big soup pot and add the onions. Cook on medium heat until the onions start to soften. Add the rest of the vegetables and the rest of the water. Bring to a boil and then reduce to a simmer and add the dill.

When everything is soft, turn the heat off and let sit for a few just to cool off. Transfer into the Vitamix or blender or use an immersion blender. Puree as much as you like.

Pour back into the pot and reheat or refrigerate or freeze until ready to use. Serve topped with fresh dill and chopped parsley and/or matzo balls. Enjoy!


Cream of Asparagus Soup


Oh my gosh – one of my favorite soups. I made this today because my son spied a beautiful bunch of asparagus at Wild by Nature. This soup is so easy and asparagus-y – you won’t believe it!

makes about 1 quart

1 bunch of asparagus
1 small onion
2 cloves of garlic
1 cup water
2 cups cashew milk (homemade is best)
Salt, a pinch

Hold one piece of asparagus and break the bottom off. That natural break is where the rest of the asparagus should be cut. Line them up and cut off the stems. Chop them up but save a few for garnish!

Steam the asparagus until they are bright green. Set aside.

Rough chop the onions and garlic and cook in a soup pot with a little bit of water until they are softening. Add the asparagus, water and cashew milk and bring to a boil. Cook on a low flame for 5 minutes. Watch the pot so the liquid doesn’t boil over. Take off the heat.

Use a blender or Vitamix in order to blend completely. An immersion blender will not work here. Take your time with this so the soup ends up really velvety and smooth.

Serve garnished with an asparagus spear. Enjoy!

Broccoli Corn Chowder


Winter = Soups
Soups = Throw what you have in a pot
Throw what you have in a pot = Chowder

I make this soup all the time and was inspired by a recipe in Isa Does It! to add nutritional yeast. She is a genius and if you have not already, you need to go out and buy her book. Give it to everyone for Christmas or as a belated Chanukah gift!

As with many soups, these are not really measurements but more inspiration. Everyone’s onions are slightly different in size, right? And for some reason, I am not sure why I do this, maybe so that the broccoli is the perfect texture, I steam the broccoli separately. And I love using white pepper so the soup is not dotted with black specks. Brilliant that white pepper is!

1 medium head of broccoli (about 2 cups)*
1 medium onion
1 clove of garlic
1 big carrot
2 Yukon Gold potatoes
2 cups of frozen organic corn
2 1/2 cups of water (or vegetable stock)
1/2 cup cashew milk
1/4 cup nutritional yeast tablespoons (nooch)
The juice of 1/2 lemon
Salt, a pinch
White pepper, to taste

*Use fresh broccoli and break it up into bit size florets and steam until bright green and tender. Set aside. Or use previously steamed and frozen broccoli.

Chop up the onion and mince the garlic. Add to a soup pot with 1/2 cup water or stock. Bring up the heat and let it start cooking. Peel and chop the carrot into bite size pieces and add to the pot. Chop the potatoes into bite size pieces and add to the post as well. Add the rest of the water or stock and bring to a boil. When boiling add the corn and then reduce to a simmer and cook until you can pierce the potatoes with a fork.

Add the cashew milk, nooch, lemon juice, salt and pepper. Taste and adjust seasonings. Add the broccoli and cook together for a minute or so.

Break out the immersion blender and blend to just the right consistency for you. We like it a little chunky. Eat right away or refrigerate. If it is too thick when you go to reheat it, add some water.