Ingredients with Measurements:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 potato, peeled and chopped
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 can chickpeas, drained and rinsed (14 oz)
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups chopped kale
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots, celery, and potato and sauté for another 5 minutes.
4. Add the broth, diced tomatoes, chickpeas, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
6. Stir in the chopped kale and simmer for another 5 minutes, or until kale is wilted.
7. Serve hot, garnished with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 28g
Protein: 9g
Sodium: 800mg
Fiber: 8g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom.
- You can substitute spinach or Swiss chard for the kale.
- You can use any type of canned beans you prefer, such as cannellini or black beans.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add a can of corn or green beans for extra vegetables.
- Use different herbs and spices, such as rosemary or cumin, to change the flavor profile.
Tips and tricks:
- If you don't have an immersion blender, be careful when blending the soup in a blender as it will be hot. Blend in small batches and hold the lid down tightly.
- If the soup is too thick, add more broth or water to thin it out.
- Taste the soup before serving and adjust the seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Grated Parmesan cheese, chopped fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Shandrum Soup is a traditional Irish soup made with potatoes, kale, and bacon. This recipe is a vegetarian version that uses chickpeas instead of bacon.
Flavor profiles:
This soup is savory and slightly sweet from the vegetables. The thyme adds an earthy flavor, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve this soup as a light lunch or dinner. It's also a great way to get in your daily dose of vegetables.
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