Chopt Soup Recipe
Are you looking for a warm and satisfying soup that will leave you feeling full and nourished? Look no further than this delicious chopt soup recipe! This hearty soup is packed with healthy and tasty ingredients, making it the perfect dish for any time of the year. Plus, it’s easy to make and can be customized to your taste preferences. Let’s dive in to learn how to make this mouthwatering chopt soup!
Overview
Chopt soup is a hearty and nutritious dish that is perfect for any meal. It typically consists of a variety of vegetables, grains, and protein, making it a well-balanced and filling meal. This soup is packed with nutrients and is a great way to sneak in some extra veggies into your diet. Plus, it’s incredibly easy to make and can be customized to your liking. Let’s take a look at the ingredients you’ll need to make this delicious chopt soup.
Ingredients
For the soup:
- 1 tablespoon of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 cup of chopped kale
- 1 can of diced tomatoes
- 4 cups of vegetable or chicken broth
- 1 cup of cooked barley or quinoa
- 1 can of chickpeas, drained and rinsed
- Salt and pepper to taste
For the pesto:
- 1 cup of fresh basil leaves
- ¼ cup of pine nuts
- 1 garlic clove
- ¼ cup of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add in the onion, garlic, celery, carrot, and bell pepper. Cook until the vegetables are tender, about 5-7 minutes.
3. Stir in the chopped kale and cook for an additional 2 minutes.
4. Add in the diced tomatoes and broth. Bring the soup to a boil, then reduce heat and let it simmer for about 10 minutes.
5. Meanwhile, make the pesto by combining the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth.
6. Once the soup has simmered for 10 minutes, stir in the cooked barley or quinoa and chickpeas. Let it cook for another 5 minutes.
7. To serve, ladle the soup into bowls and top with a spoonful of pesto. Enjoy!
Pro Tips
Here are some pro tips to help you make the best chopt soup possible:
- Feel free to mix up the vegetables in this recipe. You can use any combination of your favorites, or even add in some extra veggies that are hanging out in your fridge.
- For an extra protein boost, you can add in some cooked chicken or tofu when you add in the barley or quinoa.
- To save time, you can use store-bought pesto instead of making your own. But trust us, homemade pesto is worth the extra effort!
- Leftovers of this soup can be stored in an airtight container in the fridge for up to 5 days. Or, you can freeze the soup for up to 3 months.
Safety Precautions
Before you start cooking, make sure to follow these safety precautions:
- Wash your hands and all vegetables before handling them.
- Always use a clean cutting board when preparing food.
- Cook the soup until it reaches an internal temperature of at least 165°F.
Step-by-Step Preparation Guide
Here is a step-by-step guide for making delicious chopt soup:
1. Heat olive oil in a large pot over medium heat.
2. Add in onions, garlic, celery, carrots, and bell pepper. Cook until vegetables are tender, 5-7 minutes.
3. Stir in kale and cook for an additional 2 minutes.
4. Add in diced tomatoes and broth. Bring to a boil, then let it simmer for 10 minutes.
5. While the soup simmers, make the pesto by blending basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor.
6. Once the soup has simmered for 10 minutes, stir in cooked barley or quinoa and chickpeas. Cook for an additional 5 minutes.
7. Serve the soup in bowls and top with a spoonful of homemade pesto.
Expert Tips for Premium Results
Follow these expert tips for a delicious and restaurant-worthy chopt soup:
- Choose fresh and high-quality ingredients for the best flavor.
- Use homemade broth for a more flavorful and nutrient-rich soup.
- Add in some red pepper flakes for a kick of heat.
- Serve the soup with some crusty bread or crackers for dipping.
FAQs
1. Can I make this soup in a slow cooker?
Absolutely! You can cook this soup on low heat for 6-8 hours in a slow cooker.
2. Can I use different grains instead of barley or quinoa?
Yes, you can use any grain you like. Some good options include rice, farro, or even pasta.
3. Can I freeze this soup?
Yes, this soup is freezer-friendly. Just allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
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