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Dijon Honey Mustard
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Green Vegetable Soup with Roasted Chickpeas
Who says soup is only good in winter? This “souper” recipe is the perfect way to cool down in the summertime, combining the flavors of garden-fresh veggies with BRIANNAS Dijon Honey Mustard for a light and refreshing taste!
Made With
Cook Time
1 hour
Prep Time
15 minutes
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Ingredients
15 ounces
2 cups
1
8 cloves
1 teaspoon
½ teaspoon
15 oz
2 cups
-
¼ cup
1
1 bunch
1 tablespoon
½ teaspoon
½ teaspoon
1 tablespoon
2 cups
½
chickpeas
cauliflower florets
zucchini, chopped
garlic
basil
salt
coconut milk
vegetable broth
fresh parsley
BRIANNAS Dijon Honey Mustard Dressing, divided
yellow squash, chopped
kale, de-stemmed and chopped
olive oil
thyme
pepper
apple cider vinegar
peas
red onion, sliced thinly
Directions
Step 1
Preheat oven to 400 degrees. Toss chickpeas in 1 tablespoon BRIANNAS Dijon Honey Mustard and spread into an even layer on a lined baking sheet. Roast for 25 minutes.
Step 2
Bring cauliflower, yellow squash, zucchini, kale, garlic, olive oil, basil, salt, thyme, pepper, coconut milk, apple cider vinegar, 2 tablespoons Dijon honey mustard, and vegetable broth to boil in a large pot. Once boiling, reduce heat to low and simmer for 20 minutes.
Step 3
Stir in peas. Transfer soup to a blender or using an immersion blender, puree until smooth.
Step 4
Chill soup in refrigerator or serve warm. Top with roasted chickpeas, fresh parsley, red onion, and an additional 1 tablespoon drizzle of Dijon Honey Mustard.
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