Mixed Leafy Green Soup "Caldo Verde" with Chickpeas

Ingredients for Mixed Leafy Green Soup "Caldo Verde" with Chickpeas

• 1 1/2 teaspoons olive oil

• 1 tablespoon plus 1 teaspoon chopped garlic

• 160g small-diced onions

• 1 teaspoon smoked paprika

• 8 cups mixed leafy greens (kale, collards, and mustard)

• 150g no-salt-added chickpeas (garbanzo beans)

• 0.9L unsalted chicken stock (such as Kitchen Basics)

• Sal

• Freshly ground black pepper

How to make Mixed Leafy Green Soup "Caldo Verde" with Chickpeas

Pour the olive oil into a large pot, and place over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onions and paprika; lower the heat to medium; and cook, covered, until tender, 2 to 3 minutes.

Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water). Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.

Pour two-thirds of the chickpeas into the blender with 240ml the stock and blend until smooth. Add the pureed chickpeas to the pot with the remaining chicken stock and chickpeas and bring to a simmer. Cook covered until the greens are tender and the soup has thickened, about 10 minutes. Season with salt and pepper. Ladle the soup into four bowls and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.