Green Vegetable Soup with Roasted Chickpeas
Made with Dijon Honey Mustard

Green Vegetable Soup with Roasted Chickpeas

Made with Dijon Honey Mustard

Green Vegetable Soup with Roasted Chickpeas

Who says soup is only good in winter? This “souper” recipe is the perfect way to cool down in the summertime, combining the flavors of garden-fresh veggies with BRIANNAS Dijon Honey Mustard for a light and refreshing taste!

Ingredients:

  • 15 ounces chickpeas
  • ¼ cup BRIANNAS Dijon Honey Mustard Dressing, divided
  • 2 cups cauliflower florets
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 bunch kale, de-stemmed and chopped
  • 8 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 15 oz coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups vegetable broth
  • 2 cups peas
  • Fresh parsley
  • ½ red onion, sliced thinly

Directions:

  1. Preheat oven to 400 degrees. Toss chickpeas in 1 tablespoon BRIANNAS Dijon Honey Mustard and spread into an even layer on a lined baking sheet. Roast for 25 minutes.
  2. Bring cauliflower, yellow squash, zucchini, kale, garlic, olive oil, basil, salt, thyme, pepper, coconut milk, apple cider vinegar, 2 tablespoons Dijon honey mustard, and vegetable broth to boil in a large pot. Once boiling, reduce heat to low and simmer for 20 minutes.
  3. Stir in peas. Transfer soup to a blender or using an immersion blender, puree until smooth.
  4. Chill soup in refrigerator or serve warm. Top with roasted chickpeas, fresh parsley, red onion, and an additional 1 tablespoon drizzle of Dijon Honey Mustard.

COOK TIME: 1 Hour

PREP TIME: 15 minutes

Ingredients:

  • 15 ounces chickpeas
  • ¼ cup BRIANNAS Dijon Honey Mustard Dressing, divided
  • 2 cups cauliflower florets
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 bunch kale, de-stemmed and chopped
  • 8 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 15 oz coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups vegetable broth
  • 2 cups peas
  • Fresh parsley
  • ½ red onion, sliced thinly
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Directions:

  1. Preheat oven to 400 degrees. Toss chickpeas in 1 tablespoon BRIANNAS Dijon Honey Mustard and spread into an even layer on a lined baking sheet. Roast for 25 minutes.
  2. Bring cauliflower, yellow squash, zucchini, kale, garlic, olive oil, basil, salt, thyme, pepper, coconut milk, apple cider vinegar, 2 tablespoons Dijon honey mustard, and vegetable broth to boil in a large pot. Once boiling, reduce heat to low and simmer for 20 minutes.
  3. Stir in peas. Transfer soup to a blender or using an immersion blender, puree until smooth.
  4. Chill soup in refrigerator or serve warm. Top with roasted chickpeas, fresh parsley, red onion, and an additional 1 tablespoon drizzle of Dijon Honey Mustard.

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