I know....it's Tuesday. Yesterday our internet connection was not working again. We are absolutely fed up with our internet provider here in South Florida and have had to invest in a cellular hotspot on the iPad.
No matter, I think this soups tastes a little better on a Tuesday anyway.....
You will need:
3 leeks, just the white part, and sliced very thinly
1 Stick of celery, with some leaves if you wish - chop into tiny pieces
Bunch of organic dandelions, readily available in Publix right now
Two vegetable bouillon cubes
1 beetroot - scrubbed and chopped finely
10 stems/leaves of fresh parsley, washed, and snipped into little pieces
1 tsp ginger paste
1/2 tsp each cinnamon, freshly ground black pepper, powdered garlic
Can of garbanzos/chick peas - thoroughly washed to removed sodium content
Optional ---- also used 3 stems of leftover raw broccoli, discard the tough bits and chop finely.
Heat a little water in a large saucepan (no oil) and add the thinly sliced leeks, with the optional chopped broccoli.
When tender add 6 cups of water the bouillon cubes, celery, beetroot, and parsley, and simmer.
Now blanch the dandelions - plunge them into a boiling pan of water, remove almost immediately, and place them into ice water bowl, this removes the bitterness. Now add them to pan.
Add all the spices - but no salt!!
Add the garbanzos and just simmer on low.
At this point you can add a peeled, raw potato, cut into 3 pieces (apparently this will draw the salt out of the soup). After the dish is cooked, remove the potato pieces ---- Or.. you can just leave the potato in and cut into smaller pieces.
It is really delicious, hope you enjoy!
