Chickpea, Tomato, and Rosemary Soup

Serves 4

This flavor-packed vegetarian soup is loaded with good-for-you ingredients and antioxidants and is the perfect meal for a cold winter’s night when paired with some crusty bread and a salad.

• 1/4 cup extra virgin olive oil

• 1 cup diced red onions

• Small pinch of  chili flakes

• 3 tablespoons minced garlic

• 1 19 ounce can chickpeas

• 1 19 ounce can diced tomato

• Water to cover 

• 1 sprig of rosemary

• 1-2 tablespoons lemon juice

• Zest of 1 lemon (optional)

• 1/4 cup chopped parsley (optional)

• 1/4 cup grated Pecorino Romano (optional)

• Salt to taste

Directions:

1. In a medium-sized pot heat the oil, onion, chili flakes, and 2 tablespoons of the garlic over medium low heat until onions become translucent.

2. Add the chickpeas, tomatoes, and rosemary sprig. Cover with water.

3. Bring to a light simmer and let cook for about 15-20 minutes.

4. Add in the last of the garlic and cook for about 2 more minutes.

5. Adjust seasoning and add lemon juice.

6. At this point you could puree a few cups of the soup if you like slightly thicker soups.

Divide between four bowls and serve with or without any of the optional add-ins.

(Hangover) Spinach Soup

Serves 4-6

We all have our night-after remedies: coconut water, a big greasy burger, a Coca-Cola. But for chef Amanda Cohen, sweet, sweet headache and dehydration relief comes in a big bowl of this bright, satisfying, and very-good-for-you spinach soup. This kelly green bowl of goodness should help take the edge off those 2++ Harvey Wallbangers making your head go bang bang.

• 6 tablespoons extra virgin olive oil

• 1/2 cup diced yellow onion

• 1 1/2 tablespoons minced garlic

• 1 1/2 tablespoons minced ginger

• 1/2 tablespoon grated lime peel

• 1/2 tablespoon seeded and diced jalapeno

• 1/4 cup peeled and diced potato

• 4 cups vegetable stock

• 4 cups tightly packed

  spinach leaves

• 1 cup rough chopped cilantro

• 1 1/2 cups rough chopped parsley

• 1/4 cup Meyer lemon marmalade

Directions:

1. Start a pot on medium heat with olive oil and onions, then add garlic, ginger, lime zest, and jalapeno and cook until very soft (about 6 minutes).

2. Add potatoes and stir once or twice, then add the stock, bring to a simmer and cook until the potatoes are soft (about 3 minutes).

3. Remove from heat and let cool (15 minutes in an ice bath), then blend.

4. Refrigerate mixture until cold. This is the soup base, which can be refrigerated for later. It will keep for about 3 days in the fridge.

5. Put cold soup base in blender, add spinach, parsley and cilantro and blend until very smooth. Push through a chinois to remove chunks.

6. Heat the soup over medium heat. This is when it should turn bright green.