Chickpea Vegetable Soup
This vegan chickpea soup is a take on classic vegetable chowder. It's made with a base of pureed chickpeas with chunks of carrot and potato for a healthy soup that's full of flavour and nutrition!
Servings: 5
Ingredients
- 1 cup heaping diced white onion 175 g, 1 small onion
- 1 cup chopped celery 150 g, approx. 2 stalks
- 4 cloves garlic minced (20 g)
- 1 tsp ground thyme
- 1 tsp dried oregano
- 2 heaping cups peeled and diced yellow potato 340 g, 1 large potato
- 2 cups peeled and diced carrots 300 g, approx. 4 large carrots
- 4 1/2 cups vegetable broth
- 19 oz can chickpeas rinsed and drained (approx. 2.5 cups, 330 g)
- 1 tbsp fresh lemon juice 15 ml
- salt and pepper to taste
- finely chopped parsley optional, for serving
Instructions
- Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
- Stir in the oregano and thyme and cook for a couple more minutes, stirring often. If the pan starts to dry out, add another splash of broth to loosen any bits sticking to the pan.
- Add everything except for the lemon, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
- Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you're blending. Pour the blended soup back into the pot with the unblended portion and stir well to combine.
- Stir in the lemon juice and season with salt and pepper, if needed. Serve with fresh chopped parsely.
Video
Notes
Storing: Let cool before storing. Store in a sealed container in the fridge for up to 5 days. Store in a freezer-safe container in one batch or individual portions for up to 2 months. Thaw overnight in the fridge if frozen. Reheat soup as needed on the stovetop or in the microwave. If it's thickened substantially after storing, adjust the consistency by stirring in some water or broth.
Nutrition
Serving: 400g (approx. 1/5th of recipe) | Calories: 168kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Fiber: 7g