This is not a quick soup. It is, however, a hearty, tasty and super-healthy soup. I could have done with this last week when I was filling in a food diary for something I’ll be reviewing over on my fitness blog. Instead, I used up my tins of Amy’s Kitchen soup, which made me look like I live on tinned soup and wine.
Chickpea, chard and porcini soup (serves 4)
Taken from River Cottage Veg Every Day!
30g dried porcini mushrooms
3 tablespoons olive oil
1 small onion, diced
2 garlic cloves, finely chopped
400g passata or 400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
1 sprig of rosemary
300g chard or spinach, shredded
Salt and freshly ground black pepper
- Soak the porcini in about 750ml warm water for 30 minutes. Remove the mushrooms with a slotted spoon, reserving the soaking water. Rinse the mushrooms briefly under the cold tap (they can be gritty) and pat dry with kitchen paper. Roughly chop them.
- Strain the mushroom soaking liquid through a sieve lined with muslin or kitchen paper into a bowl.
- Heat the butter and olive oil into a saucepan over a medium-low heat and sweat the onion, stirring from time to time, for about 15 minutes, until soft and translucent. Add the garlic and stir for a minute, then add the mushrooms and cook, stirring, for another couple of minutes.
- Add the passata or the tomatoes with their juices, chickpeas, rosemary, reserved mushroom soaking liquid and a few grinds of black pepper. Bring to the boil, turn down the heat and simmer gently for about 45 minutes. Add the shredded chard or spinach and cook for a further 8-10 minutes for chard, just 2-3 minutes for spinach.
- If the soup seems too thick, thin it slightly with a little water. Discard the rosemary. Taste and add salt and pepper if needed.