Living Candida-Free: Quick and Easy Chard and Chickpea Soup

Quick and Easy Chard and Chickpea Soup
Good for: all stages

Yes, you can have home-cooked soup in a jiffy, even on a weeknight.

Makes 6 servings

1 tablespoon (15 ml) virgin coconut oil or extra-virgin olive oil, preferably organic

1 large onion, chopped

2 garlic cloves, chopped

1 bunch chard (6 to 8 leaves), stems removed and chopped, leaves shredded (2 to 3 cups [480 to 720 ml] leaves)

4 cups (1 L) vegetable broth or stock (homemade or use organic with no sugar or additives)

3 cups (720 ml) canned diced tomatoes

2 cups (480 ml) cooked chickpeas, drained

1 teaspoon (5 ml) dried oregano

2 teaspoons (10 ml) dried basil, or 1/4 cup [60 ml] fresh

1/2 teaspoon (2.5 ml) onion salt

1/4 cup (60 ml) chopped fresh parsley

1/2 teaspoon (2.5 ml) fine sea salt, or to taste

1 teaspoon (5 ml) freshly squeezed lemon juice

In a large pot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Sauté until the onion is translucent, for about 8 minutes. Add the remaining ingredients, except the lemon juice, and bring to a light boil. Lower the heat to a simmer, cover, and simmer until all the vegetables are soft and the flavors are well combined, for about 30 minutes. Add the lemon juice; stir and adjust the seasonings. Serve. May be frozen.

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015. Photograph by Nicole Axworthy.