Woke up an hour early because I was excited to make this soup 🍲

🍲 Rosemary Chickpea & Apple Soup 🌿  

7 plant groups in one bowl 🌱  

Recipe  

• 2 Tbsp olive oil, divided
• 1 yellow onion, chopped  
• 2 carrots, chopped  
• 1 small red apple, chopped  
• 1 tsp salt  
• 3 garlic cloves, minced  
• 1 tsp smoked paprika  
• ½ tsp dried rosemary  
• ½ tsp dried thyme  
• 1 can chickpeas, rinsed & drained  
• 1 cup quinoa, uncooked  
• 3 cups chopped kale or spinach  
• 6–7 cups vegetable broth (or water)  
• 2 Tbsp lemon juice  
• Black pepper to taste  

Steps  

1. Sauté onion, carrot, and apple in 1 Tbsp oil with salt (5–7 min).  
2. Add remaining 1 Tbsp oil, garlic, and spices; cook 30 sec.  
3. Stir in chickpeas, quinoa, and broth. Simmer until quinoa is nearly soft (10 min).  
4. Add kale and cook until quinoa is tender (10-15 min).  
5. Stir in lemon juice.
6. Serve with black pepper.

Note

It’ll thicken in the fridge. Add a splash of broth before reheating.