Chickpea, Greens, and Sweet Potato Soup

SERVES 4

    1 yellow onion, peeled and chopped

    3 to 4 garlic cloves, peeled and smashed with the side of a chef’s knife

    1 fennel bulb, thinly sliced

    1 tablespoon oil (extra virgin olive oil, coconut oil, or pastured ghee)

    6 to 8 cups bone broth

    2 sweet potatoes, cubed

    2 to 4 cups chopped greens (spinach, kale, chard, chard stems, beet greens, etc.)

    1 can (15 ½ ounces) cooked chickpeas

    1 cup cashews

    1 lemon, juiced

    Sea salt

    Freshly ground black pepper

    Optional: dollop of coconut or cashew yogurt (nondairy) for garnish

Sauté onion, garlic, and fennel in a large pot with oil.

After 5 to 10 minutes, add bone broth, sweet potatoes, chopped greens, chickpeas, and cashews. Bring to a boil, then simmer for 30 minutes or so.

Place in a high-speed blender and puree to desired consistency. Add fresh lemon juice, salt, and pepper to taste.

Garnish with yogurt if desired and serve immediately. Keeps in refrigerator up to 3 days.