Sunlit Garden Soup
- suskaarnika
- Jun 14, 2024
- 1 min read
Updated: Mar 7

Ingredients:
Yellow onion, peeled and chopped, 1
Garlic cloves, peeled and smashed, 3-4
Fennel bulb, thinly sliced, 1
Coconut oil OR olive oil, 1 tbsp.
Bone broth OR vegetable broth, 6 to 8 cups
Sweet potatoes, cubed, 2
Chopped greens (spinach, kale, chard, chard stems, beet greens, etc.), 2 to 4 cups
Cooked chickpeas, 1 can
Cashews, 1 cup
Lemon juice from one lemon
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 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.
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