Ingredients:
Yellow onion: 1, peeled and chopped
Garlic cloves: 3 to 4, peeled and smashed
Fennel bulb: 1, thinly sliced
Oil (extra virgin olive oil, coconut oil, or pastured ghee): 1 tablespoon
Bone broth: 6 to 8 cups
Sweet potatoes: 2, cubed
Chopped greens (spinach, kale, chard, chard stems, beet greens, etc.): 2 to 4 cups
Cooked chickpeas: 1 can (15 ½ ounces)
Cashews: 1 cup
Lemon: 1, juiced
Sea salt
Freshly ground black pepper
Optional: dollop of coconut or cashew yogurt (nondairy) for garnish
Instructions:
In a large pot, heat oil over medium heat. Add onion, garlic, and fennel. Cook until soft, about 5 minutes.
Pour in bone broth, add sweet potatoes, chopped greens, chickpeas, and cashew. Simmer until tender, about 30 minutes.
Place in a high-speed blender and puree to desired consistency. Stir in lemon juice.
Add salt and pepper to taste.
Serve and garnish with yogurt, if desired.
Comments