simple living, made beautiful.
Cart 0

ITALIAN RAINBOW CHARD SOUP WITH BASIL, CHICKPEAS & PRESERVED LEMON

Eleanor Ozich DINNER LUNCH VEGETARIAN VIVA COLUMN

A close friend of mine gifted me a large bunch of homegrown rainbow chard and fresh herbs. I felt inspired to make a simple nourishing soup, warming yet full of vibrant, fresh and fragrant flavours.  

In this recipe, I have combined a gorgeous combination of garlic, basil, roughly chopped chard, good quality stock, organic tomatoes, chickpeas & a hint of preserved lemon. Brilliant with a large piece of crusty sourdough bread. 

You can find the recipe over on the Viva - The New Zealand Herald Website HERE

I hope you enjoy! Eleanor x



Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published