Bright & Grounding Chickpea, Parsnip and Kale Soup
Serves: 6-8
  • 1 cup dried chickpeas - soaked overnight in purified water with a splash of acv
  • 2 bay leaves (optional)
  • 2-inch piece of kombu seaweed (optional)
  • sea salt
  • 1 tablespoon neutral coconut oil
  • 1 onion - chopped
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 teaspoon ground turmeric
  • pinch of red pepper flakes
  • 3 garlic cloves - sliced
  • 1 lb parsnips - peeled and roughly chopped
  • black pepper - to taste
  • 5 cups chickpea broth + more if needed (recipe below)
  • 1 bunch kale - finely chopped
  • za'atar, herbs/sprouts and nuts/seeds - for serving
  1. Drain and rinse the chickpeas. Combine them with 8 cups of purified water, bay leaves and kombu, if using, in a medium pot. Bring to a boil, then reduce the heat to a simmer, and cook, partially covered for about 30 minutes, or until the chickpeas are completely cooked. Add salt at the end. Discard the bay leaves and kobmu, then strain, reserving the chickpea broth.
  2. Warm the coconut oil in a medium soup pot over medium heat. Add the onion, fennel, coriander, turmeric, red pepper flakes, and a pinch of salt, and sauté for 7 minutes, until the onion is translucent. Add the garlic and sauté for 1 more minute, until fragrant.
  3. Add the parsnips, 1 cup of the cooked chickpeas, more salt and black pepper, and 5 cups of the chickpea broth to the same pot. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, for about 15 minutes, or until the parsnips are completely cooked and soft throughout.
  4. Puree all the contents of the pot in batches in an upright blender. Taste for salt and pepper and adjust if needed. Return the pureed mixture to the same pot.
  5. Add the kale to the pot and stir it in. If the soup is too thick at this point, add a little more of the reserved chickpea broth to achieve the desired soup consistency. Bring the soup to a gentle boil once more, and simmer, stirring often, for 10 minutes. Add the remaining cooked chickpeas and stir to warm them through. Serve the soup warm, sprinkled with za'atar and any herbs/sprouts or nuts/seeds of choice.
Recipe by Golubka Kitchen at