Chickpea and Greens Detox Purée

Prep Time – 10 min

Total Time – 40 min

Servings – 2-4

Ingredients:

  • 1 head of broccoli florets – remove stalks and discard
  • 300 g of arugula
  • 400 g can of chickpeas
  • 8 cups of vegetable stock (or chicken stock)
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 bunch of Italian parsley (chop stalks and reserve leaves)
  • 1 zucchini chopped
  • 2 celery stalks finely chopped
  • 1 juiced lemon
  • 1 tbsp of butter

Instructions:

  1. In a large saucepan, on medium heat, add the onion, garlic, parsley stalks, zucchini and celery. Cook for 10 minutes or until veggies are tender, stirring occasionally.
  2. Add in the soup stock and chickpeas increasing the heat to high bringing to a boil. Let boil for 5 extra minutes.
  3. Then add broccoli florets, parsley leaves and arugula, reducing heat to medium. Cook for about 5 minutes or until broccoli is tender.
  4. Add lemon juice and puree entire contents in a blender until smooth.
  5. Divide up soup in bowls. You may add a drizzle of avocado or olive oil on top. Add salt and pepper to taste.     

 

 

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Dr. Pat Nardini, ND is a licensed doctor of naturopathic medicine in Toronto, Ontario. He offers science based natural health solutions with a special focus on thyroid conditions.