Vegan Swamp Soup

Inspired by Wishbone Kitchen's Swamp Soup, this vegan version is made with extra greens and turmeric for a nutrient-dense soup!

Course Dinner, Lunch, Main Course, Soup

Keyword black pepper, garlic, ginger, jalapeños, kale, scallions, spinach, turmeric, vegetable broth, vegetable stock

Prep Time 15

Cook Time 15

Servings

Calories 107kcal

First, prep the jalapeños by cutting into quarters, then removing the ribs and seeds. If you want your soup to be extra spicy, however, you can skip this step. Also, peel any brown or stingy parts off your ginger and turmeric, then cut both into 1" square cubes.
To make the purée, add all purée ingredients into a blender and blend on high until a paste is formed. Try to get it as smooth as possible. No need to blanch the greens first - they'll be cooked down in the broth later anyway.
Add the vegetable stock and water to a large soup pot, and bring to a boil. While the mixture is heating, season with salt and black pepper to taste.
Add in the purée and the chickpeas, and simmer for about 5-10 minutes.
When done, take the soup off heat and squeeze in the juice from 1/2 lemon or 1/2 lime, and stir.
To serve, pour the soup in bowls with rice, barley, or a grain of your choosing. Garnish with fresh parsley.
Enjoy!

Note - nutrition data for this recipe has been calculated without the rice, as this will totally depend on what you choose to serve it with.
Taste and season your soup as you go. I didn't get specific salt measurements because every broth differs in salt levels. I would say start with 1/2 - 1 tsp of salt and go from there. If it gets too salty, add more water or vegetable broth.
Feel free to add another fresh herb or two to the purée, like dill or cilantro.
If you can't get your hands on fresh turmeric, add in 1 tablespoon powdered turmeric to the purée.
This soup will keep in the refrigerator for about 4-5 days, for best quality.

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)