This post was created in partnership with California Olive Ranch. All opinions are our own.
With new years come resolutions, clean closets, and clear minds (for a week or so, at least!). In the spirit of new beginnings, let’s dust out the cobwebs and talk healthy eating and pantry organization. This pantry soup recipe is just that: a recipe made only of ingredients found in your pantry. It’s also quick to whip up, healthy, and versatile for multiple diets (vegetarian, gluten-free, and vegan).
What do you stock in your pantry? Our is modest-sized, so we have to choose our ingredients carefully. Here are the main items what you’ll find in our pantry:
- Canned beans: chickpeas, black, kidney, pinto and cannellini beans (our go-to for quick meals)
- Canned tomatoes: combined with above, anything is possible
- Coconut milk: we use it for soups and to make ice cream
- Olive oil: our main cooking oil, which we use for almost every recipe
- Other oils: grapeseed and toasted sesame oil are our other most-used oils
- Vinegars: balsamic, white wine, apple cider, and sherry vinegar are our favorites for whipping up vinaigrette or adding a tangy kick to soups
- Dried lentils: lentils are extremely economical and versatile, from stews to curries
- Grains: grains take up a large portion of our pantry, from brown rice to quinoa to bulgur wheat to farro
- Spices: a good chunk of kitchen space is devoted to spices; see this post on our top 15 spices
- Flours: white, whole wheat, and rye flours, rolled oats, cornmeal
- Sweeteners: honey, maple syrup, and agave syrup; we use white and brown sugars occasionally for baking
- Onions and garlic: we stock loads of garlic and onions, which we use in just about everything
This month is an opportune time: take stock of what you’ve got, toss any ancient ingredients, and resolve to make more from scratch in the coming year! This pantry soup is a clever use of ingredients that are readily on hand, choosing from several of the categories above. Our favorite part? The artistic potential for drizzling as the garnish. We made this soup with my sister and had a great time drizzling the coconut milk and olive oil in various designs on top. The sky’s the limit, so enjoy the creative outlet!
One last tip: we created this soup in partnership with California Olive Ranch, who indicates that unlike wine which can improve with age, olive oil is meant to be consumed fresh. It’s recommended to keep the cap on the bottle (instead of using a pour spout that can’t be capped), and try to use the bottle within 1 month. Happy cooking!
Listen
Listen to our olive oil tasting with California Olive Ranch on the A Couple Cooks Podcast.
Did you make this recipe?
We’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
- 1 yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 pinch cayenne (optional)
- 2 15-ounce cans chickpeas
- 1 tablespoon white wine vinegar
- 1 quart vegetable broth
- 1 teaspoon kosher salt
- 1 tablespoon maple syrup
- 15-ounce can coconut milk
- Olive oil, for garnish
- Pumpkin seeds, for garnish
- Mince the onion and garlic. Drain the chickpeas.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté 2 to 3 minutes, until softened.
- Stir in the garlic and spices for 1 minute. Pour in the vinegar, and stir until it evaporates, about 10 seconds. Add the chickpeas, vegetable broth, and kosher salt. Simmer for 5 minutes.
- Stir in the maple syrup and all but about ¼ cup coconut milk; reserve the remaining coconut milk for a garnish. Remove the soup from the heat and use an immersion blender or blender to puree until smooth. Taste, and adjust seasonings as desired.
- To serve, garnish each bowl with extra coconut milk, a drizzle of olive oil, and pepitas (and get creative with your designs!).
A Couple Cooks - Recipes for Healthy & Whole Living
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