Herbs & leeks make a bright, zippy chilled soup for hot summer days. This easy vegan soup is filled with protein from garbanzos and a lemon yogurt sauce.
We really should have called this site The Basil Blog. I just realized that the last 7 of 8 savory recipes I’ve posted all include basil. And even as I was reflecting on that, the most prominent thought that came to mind was wondering how delicious a basil brownie might be. (Strawberry basil sauce – yes?)
So I make no apologies… it’s one of my favorite things, especially when my basil plant is flourishing like it is.
This is my attempt at contributing to The Food Matters project today. It’s white bean and asparagus soup day. However, it’s been in the 90’s here, so I just couldn’t bring myself to making a hot & creamy rosemary-ey soup. A chilled, bright, herb-packed soup was what was called to me instead… but check out what interpretations the others have made here.
Green Garbanzo & Leek Soup
- 2 tablespoons extra-virgin olive oil
- 2 small leeks, light green & white parts, coarsely chopped
- 1 shallot, coarsely chopped
- 2 garlic cloves, coarsely chopped
- Splash white wine or water
- 1 bag frozen green garbanzo beans (about 2 cups)
- 1½ cups vegetable broth
- ½ cup almond milk
- Juice of ½ lemon, to taste
- ⅛ tsp freshly grated nutmeg
- Handful parsley, some stems are ok
- 5 or 6 large basil leaves
- Splash honey or agave
- ½ cup water, as needed
- Sea salt and fresh black pepper
- Walnut oil, for drizzling
- Splash champagne or white wine vinegar (optional)
- ¼ cup plain yogurt of your choice
- Splash agave
- Splash extra-virgin olive oil
- Squeeze of lemon
- Sea salt
- Make the soup: In a medium to large saucepan over medium heat, heat the oil and add the leeks, shallots, and garlic, and a few pinches of salt. Sauté until translucent, 3-4 minutes. Add a splash of white wine or water and scrape any bits that are starting to stick to the bottom of the pan. Let wine cook down for 30 seconds to a minute. Add the frozen garbanzo beans and vegetable broth. Let simmer for 5 or so minutes until the garbanzos are thawed and tender. Add another few pinches of salt.
- Remove from the heat and let cool to room temperature. It’s important to add the herbs when cooled; you don’t want to cook them in this soup. They’ll be more vibrant here if they’re pureed in their raw form.
- In a blender, puree the cooled soup mixture. Add the almond milk, lemon juice, grated nutmeg, parsley, basil, and honey and pulse until the herbs are well chopped, but some flecks of green are still visible. Taste and adjust seasonings to your preference (salt, pepper if it’s too bland, sugar if it’s too tangy, a splash of vinegar or more lemon if it’s too earthy, more olive oil if it’s not rich and silky enough).
- Chill the soup in the fridge for 30 minutes or up to a day.
- Remove from the fridge and stir in a bit of water if soup is too thick. Taste again and make adjustments. I added another squeeze of lemon and drizzled in some walnut oil.
- Serve with a garnish of chopped herbs, a drizzle of walnut oil, and a dollop of yogurt sauce, if using.
- Make the yogurt sauce: Stir together the yogurt, agave, olive oil, lemon juice, and a pinch of salt. Adjust seasonings to taste.