To our Spoon Crew:
Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.
But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:
Broccoli and Hempseed Soup
1 ½ quarts water
4 cups broccoli florets (bite-sized pieces)
1 teaspoon coconut oil
2 scallions, sliced
1 cup dried chickpeas, soaked overnight and drained, or 1 can (15 ounces) low-sodium chickpeas, rinsed and drained
½ cup hempseed
1 teaspoon sea salt (omit if using canned beans)
½ teaspoon red-pepper flakes
Juice of 1 lime
Peel of 1 lime, grated (about 2 teaspoons)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
Recipe makes approximately 4 servings
- Place a steamer basket in a large pot with 1 quart of the water. Bring to a boil over high heat. Steam the broccoli in the basket for 15 minutes, or until the broccoli is tender. Reserve the steaming water.
- In a medium pot over medium heat, warm the oil. Cook the scallions for 5 minutes, or until they are soft and translucent. Stir in the chickpeas, the water reserved from the steamed broccoli, and the remaining ½ quart water and cook for 1 hour (or 15 minutes for the canned chickpeas), or until the chickpeas are tender.
- Stir in the hempseed, salt, red-pepper flakes, lime juice, and lime peel and cook for a few minutes. Using an immersion blender, puree the soup until smooth. Or puree the soup in a countertop blender and then add back to the pot.
- Stir in the steamed broccoli, cilantro, and mint and cook on medium for 2 to 3 minutes just to reheat the broccoli.
- Ladle into warm bowls.