Three Greens Soup with Crisped Chickpeas

This simple and nourishing soup with get you ready for spring! It is made with three green vegetables and thickened with cashews.

Soup:
2 T. olive oil
1 small onion, diced
2 garlic cloves, peeled and minced
4 1/2 c. (16 oz.) frozen broccoli, no need to thaw
2 c. (8 oz.) frozen green peas, no need to thaw
1 1/2 c. (6 oz.) frozen chopped spinach, no need to thaw
2 T. miso paste (I used yellow, but any type will do)
2/3 c. raw cashews
2 1/2 c. water
1 t. salt
Juice of 1 lemon
Salt and pepper, to taste

Chickpeas:
1 T. olive oil
scant 2 cups cooked chickpeas or 1 15.5oz can chickpeas, drained and rinsed
1/2 t. ground cumin
1/2 t. dry mustard
1/4 t. paprika
1/4 t. garlic powder
Zest of 1 lemon
1/4 t. salt

View the full recipe at Nourishing Matters →