You know when you’re buying something on Craigslist and there’s no photo, you’re instantly suspicious? Or you’re looking at apartments and there’s a photo of the outside of the building and that’s it and you wonder if the inside is mold infested or the bedroom is actually a closet?
Maybe someone just forgot to take pictures. Like I did for this recipe.
Instead, please accept this adorable picture of Runty.
This is a soup recipe, even though it’s supposed to be 80 degrees outside. And even better, I have no photos to show you. I didn’t know if this was going to be good enough to share. Turns out, it is! I don’t really feel bad for not having photos, because it’s really not that pretty. But I promise it’s delicious. The tahini and miso add creaminess while the lemon keeps it fresh. And when you see it, it will be a surprise because you’ve never seen it before!
- 1 leek, chopped
- 1 bulb green garlic, chopped
- 1 teaspoon coconut oil
- 2 cups chickpeas
- 1/2 cup quinoa
- 1 bunch collards
- 6 cups water or vegetable broth
- 1 tablespoon oregano
- 2 teaspoons salt, more to taste
- 1/3 cup nutritional yeast
- 1/4 cup lemon juice
- 1 tablespoon tahini
- 1.5 tablespoons white miso
- 2 tablespoons parsley, chopped
- 1/4 cup toasted almonds, chopped to garnish
- Heat coconut oil over medium heat. Add leeks and garlic and sauté until soft, about 10 minutes. Add a bit of water if necessary to avoid burning.
- Add chickpeas, quinoa, collards, oregano, salt, and water/vegetable broth.
- Bring to a boil, reduce heat, and simmer for 30 – 35 minutes.
- Meanwhile, whisk together lemon juice, tahini, and miso. After simmering, add lemon juice mixture, nutritional yeast, and parsley.
- Simmer for an additional 5 minutes.
- Season with salt and pepper, and garnish with almonds.