Kale & Chickpea Winter Stew

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As the weather cools, I find myself naturally reaching for warmer, more nourishing meals. Soups are one of my favourite ways to support this seasonal transition, offering warmth, hydration, and plenty of nourishment in one simple pot.

I have to day, my mum was a super mum. She always made sure we had homemade broth on hand, personally slow-cooking it from scratch in a huge pot that would simmer for hours. I wish I could be the same, but I don't always think that far ahead or have the time and vegetables required for a long, slow-simmered broth like hers. At the same time, I'm not fond of packaged foods, so reaching for a carton of pre-made vegetable stock or stew isn't something I'm drawn to.

The good news is that making your own broth can be surprisingly quick and simple. If you've got an hour, this recipe begins by creating a nourishing vegetable broth from scratch using everyday ingredients you may already have on hand, allowing you to know exactly what is going into your meal.

This soup is grounding without being heavy. Simple, nourishing, and made from everyday ingredients, it's the kind of meal I love to prepare for a cosy winter lunch or hydrating dinner.

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INGREDIENTS

Serves: 2 persons

Time: 40 - 60 minutes

Vegetable Broth Base

1 tsp olive oil

1/2 medium carrot, finely diced

1 stalk celery, finely diced

1/2 cup broccoli stem, finely diced

4 cups water

1 tsp dried rosemary

1 tsp dried oregano

1 tsp dried thyme

1-2 tbsp celtic salt

Pinch of black pepper

1 tbsp besan (Chickpea Flour)

Vegetables

2 cups kale chopped

1 + 1/2 cups cooked chickpeas (or 1 x 400g can, drained and rinsed)

1/2 medium carrot, roughly chopped

1/2 cup broccoli florets

1/2 cup cauliflower and leaves, roughly chopped

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METHOD

Base Heat the olive oil in a large pot over medium heat. Add the finely diced carrot and cook for 2–3 minutes until it begins to soften. Add the celery and broccoli stem and continue cooking for another few minutes.

Broth

Add a small splash of water along with the rosemary, oregano, and thyme. Stir for 1 minute until fragrant.

Pour in the remaining water and season with celtic sea salt and black pepper.

Vegetables

Add the chickpeas, roughly chopped carrot, cauliflower and broccoli florets. Bring to a gentle simmer and cook for 10–15 minutes, or until the vegetables are tender. Cooking time may vary and can take up to 40 minutes depending on the size of your vegetables and how soft you like them.

In a small bowl, mix the besan with a little water until smooth, then stir it into the soup. Allow it to simmer for 2–3 minutes. This will lightly thicken your broth.

Add the kale and cook for a final 2–3 minutes until just wilted and vibrant green.

Assemble & Serve

Taste and adjust the seasoning if needed. I like to finish mine with a drizzle of olive oil and serve it with a slice of fresh bread. Enjoy warm and nourishing, perfect for a cool day.

Happy slurping,

Christine

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