Last week I ran into Shepherd Aaron of Sweetgrass Grazing as he was setting up his gear to work the land — a quick six-foot distance “bump into” that resulted in me walking away with still-warm fresh goat’s milk. As I left holding my quart of milk, I was overwhelmed with the sweetness and richness of community, of support, of small moments that make me feel so fed and connected. Even as my bank account dwindles and my social calendar stays empty, I realize my somatic shape is bountiful and abundant. Small gifts make such a huge impact; whether a true moment of eye connection and laughter above masks or a jar of fresh milk.
I offer this soup to you as a bowl of friendship — given to me by one of my closest friends, Aeri, long ago on a craft night, and now brought to you through our noetic connection.
Coconut, Chickpeas, and Greens Soup
(serves 2-4)
MIRE POIX:
1/2 yellow onion (small diced = 1/2 cup worth)
1 medium carrot (small diced = 1/2 cup worth)
1-2 stalks celery (small diced = 1/2 cup worth)
1 Tbsp sea salt
1/4 Cup olive oil or coconut oil
(the above mixture makes MIRE POIX, the base for much of french cooking and soups)
SPICE MIX:
1 Tbsp sumac (if unable to locate sumac, can replace with fresh squeezed lemon juice and zest of 1 lemon for tartness)
2 tsp ground cumin
2 tsp ground ginger
2 TTbsp curry powder
1 tsp ground turmeric
1 tsp ground garlic
1/2 tsp chili pepper (optional)
SOUP BASE:
2 cans full fat coconut milk
4 Cups veggie stock
2 cans chickpeas and their liquid
Add once soup comes to a simmer:
1-2 bunches of your choice of greens, chopped and prepped if needed (collard greens are my favorite, but spinach, kale, arugula, mustard greens, etc.)
- Saute mire poix (carrots, celery and onions) in olive oil or coconut oil until translucent in medium size soup pot
- Once translucent, add the spice mixture and more oil if necessary. stir spice mixture with mire poix until coated in spices
- Add soup base liquids, except for the greens you are using, to mire poix/spice mixture. Bring to a simmer on med-low heat and then add your greens. Let simmer for 30 minutes or until greens are desired tenderness.
- Taste for seasoning tweaks
- Is it bright enough? Add more sumac or lemon juice.
- Does it have good mouth feel? Need more fats? Add some coconut oil or milk.
- Is it balanced? Does it need a little more salt to bring out the flavors? Is the curry flavor getting lost behind the other spices? Tweak to your flavor preference!
