Not that I went anywhere, I think I just got blogged out and distracted by other things. I can't believe how long it has been. I have been cooking up new recipes along with new ideas for my revised website that will be launched in November. As well I am organizing some new workshops, which include cooking classes at a new space. Oh and I am getting together the new
Squamish Wellness Directory. Wow, a lot of stuff on the go, but I seem to be keeping my focus. In order to keep the recipes going here on the blog I am poaching a recipe from my monthly recipe club. This one is from February. It is a nice warm and satisfying soup. I love chickpeas, they add some "meat" to a veggie soup. Here is a chickpea soup for you to enjoy on a rainy day.
1 large yellow onion, chopped
2 stalks celery, chopped
1 tsp extra virgin coconut oil
1 tsp dried basil
1 tsp dried thyme
1/2 tsp ground kelp
1/2 cup millet
2 cups cooked or 1 can chickpeas, drained and rinsed
2 cups veggie stock
2 cups water
2 cups cauliflower, chopped
2 cups kale, chopped
1/4 cup parmesan cheese, grated
- Saute onion and celery in a large soup pot with oil for 5 minutes
- Rinse millet well and add to the pot along with veggie stock, water, herbs, kelp and chickpeas.
- Bring to a boil, turn down to a simmer and cover for 25 minutes.
- Stir in kale and cook for 2 more minutes.
- Serve topped with parmesan.
Not that I went anywhere, I think I just got blogged out and distracted by other things. I can't believe how long it has been. I have been cooking up new recipes along with new ideas for my revised website that will be launched in November. As well I am organizing some new workshops, which include cooking classes at a new space. Oh and I am getting together the new Squamish Wellness Directory. Wow, a lot of stuff on the go, but I seem to be keeping my focus. In order to keep the recipes going here on the blog I am poaching a recipe from my monthly recipe club. This one is from February. It is a nice warm and satisfying soup. I love chickpeas, they add some "meat" to a veggie soup. Here is a chickpea soup for you to enjoy on a rainy day.
1 large yellow onion, chopped
2 stalks celery, chopped
1 tsp extra virgin coconut oil
1 tsp dried basil
1 tsp dried thyme
1/2 tsp ground kelp
1/2 cup millet
2 cups cooked or 1 can chickpeas, drained and rinsed
2 cups veggie stock
2 cups water
2 cups cauliflower, chopped
2 cups kale, chopped
1/4 cup parmesan cheese, grated
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3 comments:
I have been wanting to try a chickpea soup and this looks awesome!
chickpeas are delicious! i hope you get all of your workshops and cooking classes together. it seems like you have a pretty cool job. my major is wellness and it's a mix between fitness and nutrition. i think i'd like doing your job. haha
Mmmm, chickpeas are one of my favorite foods, and your soup looks so delicious!
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