I started this Chakra Chef project at the beginning of the Pandemic, so this soup used to be called, “Stay-At-Home,” but now that we’re back in the world, let’s just say hello to each other. To boost the protein in this recipe, add some garbanzo beans or even a little protein powder. To boost the gratitude in the world, say hello to someone with a smile and share some kindness. Even though we’re out and about these days, you never know what someone else is going through.
Ingredients:
2-3 sweet potatoes (orange or white)
4-6 cups vegetable broth (or water)
1 onion
2-4 pieces of celery or fennel for a ‘punchier’ flavor
1 cup garbanzo beans
1 apple or pear
Seasoning suggestions: sage, fennel, salt, pepper, cinnamon, caraway seeds
2 cups of finely chopped kale
2 Tbsp tahini or hummus
Pistachio nuts or sesame seeds
Instructions:
Wash, peel, and slice up sweet potatoes
Cut up celery and fennel
Rinse garbanzo beans (if from a can, otherwise properly soak beans)
Add vegetables and beans to the boiling liquid and cook until tender
Use a blender or an immersion blender to make this soup creamy
Don’t be shy about adding more water or broth
Slice up the apple very thin
Add the apple and kale until they’re soft
Top with a dollop of tahini or hummus
Optional - sprinkle with pistachios, sesame seeds, or some slivered, honey almonds