Chickpea Soup for the Soul

This is a food blog, not a life blog.  I try very hard to keep this a positive space and to maintain some separation between my life and what I post here.  Although I will use a personal story or anecdote to lead into a recipe sometimes, this is not a space where I air my private feelings.  And while I don’t plan to start now, I will say that I’m aware of the idea that food bloggers’ lives are perfect and we all live in a storybook land of sun-filled kitchens and dreamy apple pie aromas.  Not so.  I’m a real person with feelings, and I hit rough patches like everyone else.  I was recently on the receiving end of some very hurtful remarks and while I’m trying to bounce back, it’s not easy.

I’ve never been a “comfort food” person.  In fact, if you were to ask me what my personal “comfort food” is… well, I don’t actually know.  I’m not one to drown my sorrows in a bowl of mac ‘n cheese or a pint of ice cream.  If I’m upset you’re far more likely to find me at the mall (holla back, DSW!).  But I do know that in times of trouble, it’s especially important to take care of yourself.  My Chickpea Soup for the Soul is a great way to start the healing process.  It’s full of nutrients and fiber, with a great protein hit from the chickpeas.  Because when we’re at our lowest points, that’s when we’re most in need of good nutrition.  After all, we need to be strong so we can stand up for ourselves.

Food is just food.  It’s not a hug or a friend.  Fortunately for me, I have hugs and friends aplenty, and I’ll be fine in the end.  In the meantime, I’m being kind to myself by giving myself chickpeas and leafy greens.  Not because they’re comforting, but because they’re giving me fuel while I try to shake it off, smile, and get back to the business of being my best self.

Chickpea Soup for the Soul

4 stalks celery
3 carrots
1 tablespoon olive oil
1 tablespoon minced shallot (optional)
1 teaspoon dried thyme
1 tablespoon Better Than Boullion vegetable base*
1 cup vegetable stock
4 cups water
1 can chickpeas, drained and rinsed
3 cups chopped kale
salt and pepper to taste

  • Prep celery and carrots: thinly slice celery, peel and dice carrots.
  • Heat olive oil in large stockpot until shimmering.  Add celery and carrots and shallots (if using), stir to coat, and saute briefly until veggies are beginning to soften.  Sprinkle with thyme and stir well.
  • Add broth, water and vegetable base.  Simmer all together for 15 minutes.
  • Add chickpeas and kale.  Stir to wilt kale and simmer soup together for 15 more minutes.  Taste for seasoning and adjust as necessary (you probably won’t need salt because the vegetable base is salty, but you may want some pepper).

*If you don’t have Better Than Boullion vegetable base, you can substitute 5 cups of vegetable broth instead of 1 cup of vegetable broth, 4 cups of water and the vegetable base.  I just did it this way because I only had 1 cup of vegetable broth in the house!  But you can feel free to sub some or all of the water.

Source: Covered In Flour

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