Description
This easy Vegan Chickpea Soup has a creamy yet chunky texture, bold flavours, and vibrant colours. It’s a delicious and nutritious option for warming up.
Ingredients
- 2 tablespoons vegan butter and / or olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 tablespoon fresh rosemary, finely chopped (1 sprig)
- 2 bay leaves, broken in two
- 2 teaspoons smoked paprika
- 2 tablespoons vegetable stock powder (or two bouillon cubes, crumbled)
- 3 cans / 400g / 14.10 ounces each chickpeas, drained and rinsed (4.5 cups cooked chickpeas)
- 4 cups / 1 litre water
- 1 teaspoon salt (or more to taste)
- ½ teaspoon cracked black pepper (or to taste)
Instructions
- To a small blender, add 1 can / 1.5 cups of (drained and rinsed) chickpeas and 1 cup of water. Blend until smooth and set aside.
- Heat the vegan butter or oil in a large pot over medium heat. Add the onion and saute for around 8 minutes. You can chop the rest of the veggies in the meantime if you haven’t already.
- Put the kettle on with 3 cups / 750ml of water.
- Add the minced garlic, celery, and carrot to the pot. Stir well to combine with the onions and garlic, and put the lid on. Cook for 5 minutes, stirring occasionally, until the veggies soften.
- Stir in the rosemary, bay leaves, stock powder and remaining chickpeas and coat well.
- Add the boiled water to the pot and stir well. Bring the soup to a boil with the lid on, then reduce the heat to medium. Let it simmer for 15 minutes to allow the flavours to blend and the vegetables to soften, stirring occasionally.
- Pour in the chickpea slurry you made in Step 1, season with salt, mix well and cook for a further 5 minutes.
- Once done, add in the black pepper, taste and adjust the seasoning if needed.
- Ladle the soup into bowls and serve with crusty bread.
- Diet: Vegan
