Another request from a friend and it is indeed another soup recipe:)
Chick Pea Salsa Soup
- 1 big onion
- 5 garlic cloves
- 2 Tbsps coconut oil
- hot sauce to taste
- 2-28oz cans diced tomatoes
- 4 cups chicken broth
- 1/4 cup tomato paste
- 4 tsps coconut sugar
- 2-19oz cans chick peas
- 4 cups fresh spinach (be generous)
- 2 cups zucchini
- salt and pepper to taste
- Greek yogurt
- Cook chopped up onion and garlic in coconut oil till soft.
- Add hot sauce and stir.
- Add the tomatoes, broth, tomato paste and coconut sugar then mix well. Bring to a boil.
- Drain and rinse the canned chick peas then add to the soup with the spinach and diced zucchini and heat through till zucchini is soft (doesn’t take long).
- Season with salt and pepper to taste.
- Top with Greek yogurt, add more black pepper to enhance the soups flavor and serve with the Parmesan biscuits.
Parmesan and Spelt Drop Biscuits
- 2 cups white unbleached flour
- 1 cup spelt flour
- 4 tsps baking powder
- 4 tsps oregano
- 1/4 cup Parmesan (be generous)
- 2/3 cup butter
- 1 1/2 cups milk
- Paprika for sprinkling
- Parmesan for sprinkling
- Mix the flour, baking powder, oregano and cheese together.
- Cut the butter into the flour with a pastry knife till crumbly.
- Add milk to batter and stir till just moist (dough will be sticky).
- Drop by spoon full (be generous) onto greased cookie sheet or un-greased seasoned stone sheet.
- Sprinkle with paprika and cheese.
- Bake in the middle of the oven at 425 for about ten minutes give or take… till golden and toothpick tested. Makes about 24 biscuits.
TTFN
