With the days so dang hot, odds are you don’t want to fire up all of your burners to make dinner. You also might be inclined to lighter, satisfying-without-making-you-feel-stuffed fare. Maybe you even have some veggies growing rampant in your garden. What does all this add up to? No-cook soups. Just toss everything in a blender/processor, push a button, and you’ll have a velvety, savory soup in a matter of minutes. And if you want your soup chunky, that’s easy enough — just spend less time pushing the “purée” button.
This soup features baby kale, but you could just as easily use baby spinach to get the same full flavor and rich green tone. Or even a more tender lettuce like green leaf or Romaine. Basically, the younger the green, the more tender it will be and the easier it will be to blend smooth. The speed of your processor will determine the final texture, too — if you have a Vitamix or other high-speed blender, you’ll have soup that’s as smooth as the days are hot. Either way, though, you’ll have dinner ready in about three non-cooking minutes.
Kale & Chickpea Summer Soup
Serves 2 as a meal or 4 as a first course.
For the soup:
1 cup chicken broth, preferably from pastured hens
15 oz. chickpeas with their canning liquid (choose Eden if you’d like BPA-free chickpeas)
1 T. tahini
2 tsp. coriander
2 tsp. cumin
5 oz. baby kale/spinach
For the garnish:
Dollop of whole-milk Greek yogurt
Squirt of fresh lemon juice
Place all soup ingredients in a blender and process until smooth, occasionally scraping down sides of the blender.
Whisk the yogurt and lemon juice together in a small bowl. Pour the soup into bowls and top each with a small spoonful of yogurt. Using the tip of a knife, draw lines coming out of the center of the yogurt. With a clean spoon, take a small spoonful of soup from the outer edge (don’t disturb the garnish) and gently drip it onto the center of your yogurt design to make a sun. Serve immediately.
Leftover soup can be refrigerated for up to 4 days.
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