Makes 4 cups
What’s surprising about this soup is that it’s so creamy and rich but without the heavyness of an actual cream. The combination of caramelized onions, chickpeas and peanut butter gives it this silky texture and incredible umami flavor. And the basil and broccoli both give it a beautiful green color and depth in flavor.
2 tablespoons olive oil
½ vidalia onion, thinly sliced
Pinch of sea salt
1 Bou Vegetable flavored Bouillon Cube
1 15.5 oz can chickpeas, drained
3 tablespoons unsalted crunchy almond butter
2 cups broccoli florets, blanched, shocked, and drained
Juice from 1 lemon
2 1/2 cups basil leaves
- Coat the bottom of a sauté pan with the olive oil. Heat the pan over low-medium heat add onion and salt. Let cook and stir occasionally until translucent and slightly brown, about 12-15 minutes. Set aside and let cool to room temp.
- Heat a small saucepan over high heat with 2 cups of water and BOu cube until boiling point, about 5 minutes. Take off heat.
- In a blender combine chickpeas, BOu broth, and almond butter. Blend until liquid. Pour into a metal mixing bowl and set aside (or in fridge for faster cooling) and rinse out blender with cold water.
- In the blender combine cooked broccoli, lemon juice and basil leaves and 1/4 cup of water until smooth.
- Then add-in cooled chickpea mixture back into the blender, and blend again, until smooth.
- Heat up and serve! Top with pickled onions, toasted almonds, or a dollop of coconut yogurt.
Recipe by Chef Carolina Santos-Neves