My Chickpea, Greens and Sweet Potato Soup is full of delicious nutrients that feed your brain. Don’t hold back when adding the greens to this soup. For optimal brain health, I recommend in book, Brain Body Diet that you aim for consuming one to two pounds of vegetables a day, so this soup is an easy way to help you achieve that goal. Sweet potato is a slow carb, providing energy without raising your blood sugar. And last, but absolutely not least, adding cashews to the soup not only adds to its creamy texture, but they are also rich in magnesium (which may help sleep and prevent muscle tightness) and zinc (which may help memory). A satisfying and brain-nourishing soup.
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
1 can (15 ½ ounces) cooked chickpeas
1 cup cashews
1 lemon, juiced
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.