Feel Good Food (Hardie Grant Books, 2013) is an inspiring and heartfelt cookbook for anyone who loves real food. This simple introduction to cooking with whole foods shows you how to use a range of alternative ingredients, as well as fresh produce, to create healthy, delicious, and balanced meals. This Rosemary, Chickpea and Wheat Berry Soup recipe comes from the section “Soups.” For more recipes, see the original article, 4 Healthy Soup Recipes: From Miso to Wheat Berry.
Rosemary, Chickpea and Wheat Berry Soup Recipe
This is a truly balanced meal in a saucepan, but it does require some planning and time to cook. The wheat berries give this soup a great chewy texture and can be found in most Middle Eastern grocers or health food stores.
• 1 tablespoon olive oil
• 1 onion, diced
• 1 teaspoon finely sliced garlic
• 1 teaspoon rosemary leaves
• 7 ounces pumpkin, diced
• 3 1/2 ounces parsnip, diced
• 2 celery stalks, diced
• Sea salt
• 1 cup dried chickpeas (garbanzo beans), soaked overnight in enough water to cover with a 1 1/4 inch piece of kombu
• 1/2 cup wheat berries, soaked overnight in enough water to cover
• 6 cups vegetable stock or water
• freshly ground black pepper
• 7 ounces baby spinach leaves
1. Heat the oil in a heavy-based saucepan over medium heat and sauté the onion, garlic and rosemary for 3 minutes, or until softened.
2. Add the pumpkin, parsnip and celery to the pan with a pinch of sea salt and sauté for 5 minutes.
3. Drain the chickpeas and wheat berries and slice the kombu and add to the pan with the stock or water.
4. Bring to the boil over high heat, then reduce the heat and simmer, covered, for 40 minutes.
5. Season and stir through the spinach just before serving. Serves 4.
This excerpt has been reprinted with permission from Feel Good Food: Wholefood Recipes for Happy, Healthy Living by Tony Chiodo and published by Hardie Grant Books, 2013.