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Vegan Swiss Chard and Chickpea Soup

Swiss Chard and Chickpea Soup

This easy Swiss chard and chickpea soup is hearty and filling, and has incredible flavor. It freezes really well, too. This is pure vegan comfort food.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Tess Masters

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups diced yellow onion
  • 2 teaspoons minced garlic (2 cloves)
  • 3 cups (720g) canned diced tomatoes and their juices
  • 2 cups (480g) cooked chickpeas, drained and rinsed
  • 1 bunch chard, stems removed and leaves cut into ribbons
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh basil leaves
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 4 cups (960ml) vegetable broth
  • 1 teaspoon fresh lemon juice, plus more to taste

Instructions

  1. In a large pot over medium heat, warm the oil and saute the onion and garlic fror about 5 minutes until the onion is soft and translucent.
  2. Add the canned tomatoes, chickpeas, chard, parsley, basil, salt, oregano, onion powder, and broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes to allow the flavors to mesh. 
  3. Remove the pot from the heat, and allow the soup to cool slightly. Stir the in the lemon juice, and season with salt and pepper, to taste. 

Recipe Notes

From Living Candida-Free by Ricki Heller
Photo by Trent Lanz; styling by Alicia Buszczak
Other recipes from the book: 
Raw Chocolate Chip Cookie Dough Truffles
Single-Serve Pancakes
Grain-Free Apple Berry Crumble