{"id":170,"date":"2012-02-15T02:15:20","date_gmt":"2012-02-15T02:15:20","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=170"},"modified":"2012-02-15T14:52:11","modified_gmt":"2012-02-15T14:52:11","slug":"two-yummy-low-fat-soups-chicken-and-chickpea-kale-pasta-soup","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/two-yummy-low-fat-soups-chicken-and-chickpea-kale-pasta-soup\/","title":{"rendered":"Yummy low fat soup: chickpea, kale &#038; pasta"},"content":{"rendered":"<p>This is my really flavorful low fat soup of chickpea, kale &amp; pasta. \u00a0I&#8217;ve given you a chicken version at the end. \u00a0First grind <span style=\"color: #993300;\">one tablespoon each <\/span>of <span style=\"color: #993300;\">fresh coriander seeds, cumin seeds and fennel seeds<\/span> with one giant bayleaf and saute the spices for a few minutes in a little extra virgin olive oil at medium heat (a 5 on my stove, yours may be different.) \u00a0Add one chopped onion, one carrot, one celery stalk, the chopped leaves of 2 sprigs of rosemary and 6 garlic cloves to the pan of spices and let everything become golden and softly translucent. \u00a0Add one half can of chickpeas and all the liquid they came in.<\/p>\n<p><!--more--> Add a box of chicken stock. \u00a0You can add veggie stock to keep it vegetarian if you like. \u00a0I added a second bay leaf. \u00a0I put one smashed stalk of lemon grass in.\u00a0 I find lemon grass stays woody, so I always take it out before serving.\u00a0 I cooked on just a simmer for 35 minutes.\u00a0 While that was cooking, I ground<span style=\"color: #993300;\"> a half teaspoon each <\/span>of the seeds of <span style=\"color: #993300;\">coriander, cumin and fennel<\/span> and added 3 tablespoons of flour, salt and pepper.\u00a0 In a small pan I heated some olive oil and used the flour to create a quasi-roux.<\/p>\n<p>Browning\u00a0 the spiced flour in the pan will be like moving icing around back and forth until it gets golden with flavor. \u00a0Keep the heat low and if it burns throw it away. \u00a0Spoon some of the hot soup into the roux to make it thinner and cook it down a little more, stirring as it cooks. \u00a0Do that for about 20 minutes and then add it to the soup as it cooks.<\/p>\n<p>I added a cup of chopped kale the last 10 minutes, along with a 1\/4 cup of shell pasta.\u00a0 Add fresh coarsely ground black pepper and sea salt at the end and top with some fresh chopped parsley and a squeeze of lemon juice.<\/p>\n<p>I&#8217;ve also done a chicken version, first sauteeing in a little olive oil some chicken chunks that had been dredged in flour which had been seasoned with a teaspoon each crushed coriander, fennel and cumin.\u00a0 A quick brown on both sides and into the pot with the soup for a slow simmer for 35 minutes.\u00a0 The (quasi) roux gives it that thick, velvety consistency like you get in good, homemade chicken soups.\u00a0\u00a0 I\u2019ll do this every time for a chicken soup now.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is my really flavorful low fat soup of chickpea, kale &amp; pasta. \u00a0I&#8217;ve given you a chicken version at the end. \u00a0First grind one tablespoon each of fresh coriander seeds, cumin seeds and fennel seeds with one giant bayleaf and saute the spices for a few minutes in a little extra virgin olive oil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-170","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-2K","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=170"}],"version-history":[{"count":8,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":179,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions\/179"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}