Spring Vegetable & Chickpea with Wakame Soup
Recipe by Tori Pintar
Spring is an interesting season in Montana. One day we get a foot of snow. The next I’m drinking a beer on my porch watching the sunset in shorts and flip flops. Half the time I don’t quite know what to eat because it can be salad season in the morning and stew season by cocktail hour. Yet, spring produce has such a short window that I want to cook with it as much as possible. Enter this compromise of a soup that can feel both light and fresh, but also comforting if I’m still needing that down blanket at night. The fresh seaweed adds a layer of intrigue to what’s otherwise got a bit of an Italian flair going on. If you want to make this a little heartier, you can also add a little more water and some Blue Evolution Superfood Seaweed Pasta (about 4 ounces), 5 minutes into the simmer. It becomes a springy minestrone that way.
Serves 4 with big hunks of bread
Ingredients
1/4 cup olive oil
1 medium onion, chopped
2 tablespoons olive oil, plus more for serving 1 small onion or shallot, finely chopped
1 stick of celery, chopped
2 cloves garlic, minced
4 cups of good vegetable or chicken stock*
1 1⁄2 cups of chickpeas (About one 15 ounce can drained)
1-2 tablespoons wakame dried seaweed, cut with scissors into small pieces or strips 1 cup of frozen peas
3 ounces asparagus, cut into 1.5 inch pieces
1⁄4 cup freshly grated parmesan, plus more for garnish
salt and pepper
juice from one lemon
fresh herbs
crushed red pepper (optional)
Method
Heat a heavy pot or dutch oven over medium heat. Add olive oil. Once shimmering add onion and celery. Cook until soft and translucent about 5 minutes, reducing heat as needed if cooking too quickly or browning. Add garlic, and cook until fragrant, about 30 seconds. Add stock, chickpeas and dried seaweed. If you’d like a very mild seaweed flavor, use the smaller amount. These are not packed tablespoons, it’s just to give you a rough idea of what it looks like. Also, make sure the pieces are smaller than you think, the seaweed will expand greatly once rehydrated. Bring to a simmer and cook for 10 minutes. Taste at this point and adjust salt as needed. Add frozen peas and asparagus, make sure your soup is still simmering. Cook about 3 minutes more, until asparagus is bright green and softened but still has a bite to it.
Remove from heat. Add lemon juice and 1⁄4 cup of parmesan. Season with fresh cracked pepper. Taste and adjust seasoning as needed. Serve topped with more parmesan, fresh herbs, a drizzle of olive oil and crushed red pepper if using. Excellent with thick sliced toasted sourdough.
*If your stock is fairly salty, use up to two cups of water in place of the stock. The seaweed will add a layer of salinity.
