This recipe tastes great. It is also simple, wholesome and comes together in just a half hour from ingredients you probably already have in your pantry.
By Maya Parson
This soup was inspired by the tender mustard greens we bought at a nearby farmers market. Farmers Kate and James Lind, who grow them, also supply produce to many of the best restaurants in Chicago.
I love the contrast in this soup between the sweet and spicy greens, the rich and fragrant coriander and clarified butter, and the earthy curried chickpeas. Another layer of flavor comes from the fresh ginger and cayenne, which give the soup a mild kick. (Amazingly, here in northwest Indiana, we also find local ginger from one of our favorite farms.)
This recipe tastes great. It is also simple, wholesome and comes together in just a half hour from ingredients you probably already have in your pantry. (If you don’t have mustard greens, try substituting fresh chopped cilantro. The flavor is totally different, but it works well with the soup.) I promise that once you make this soup, you’ll do it again and again.
- 1 teaspoon clarified butter (or regular butter)
- 1 large onion, roughly chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 2 tablespoons chickpea miso (I use the South River brand)
- 3 cups cooked chickpeas
- 3 cups water
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt
- 1 teaspoon grated ginger
- 2 tablespoons maple syrup
- 2 tablespoons clarified butter
- 4 cups tender mustard greens, chopped
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- Sauté onion in butter over medium-low heat until softened and golden.
- Add garlic, coriander, turmeric and sauté 1-2 minutes until spices are fragrant.
- Stir in chickpea miso, then add cooked chickpeas and water (or chicken stock if not using miso).
- Simmer over gentle heat for 15-20 minutes, then season with cayenne, kosher salt, grated ginger and maple syrup.
- Remove from heat and blend. (I use an immersion blender.)
- Melt butter in heavy pan. Add coriander and salt, then add mustard greens and sauté over medium heat until wilted and soft, about 3-5 minutes.
- Ladle soup into bowl.
- Arrange ¼ cup mustard greens on top of each bowl of soup.
- Drizzle soup with remaining coriander butter.