Nourishing Chickpea Soup
Soup season may be nearly over, but in my opinion, a good, hearty soup is a year round option. And this Nourishing Chickpea Soup ticks all the boxes - it's quick and easy to make, nutritious, filling, and most importantly, delicious.
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- 3 carrots finely diced
- 2 sticks celery finely diced
- 1 tsp turmeric
- 1 pinch chilli flakes
- 1.5 L vegetable stock
- 2 sprigs rosemary
- 2 bay leaves
- 1/2 lemon juiced
- 250 grams cooked chickpeas
- Salt and black pepper to taste
For Serving
- Parmesan I use vegan
- Extra Virgin Olive Oil
- Bread such as sourdough
Instructions
- Heat the olive oil in a large, deep pan over a medium heat.
- Add the onions and saute for a couple of minutes before adding in the garlic, carrots and celery. Saute for a few more minutes until the carrots are softening.
- Add the turmeric, chilli flakes (if using), few cracks of black pepper and cook for 1 minute, while stirring.
- Add in the vegetable stock along with the sprigs of rosemary and bay leaves. Bring to a boil and then reduce to simmer. Cover with a lid and let it simmer until the carrots are tender.
- Add the lemon juice and chickpeas and cook for a few more minutes. Season with salt to taste. Enjoy with grated parmesan (I use vegan), extra virgin olive oil and a hunk of sourdough with butter. If preparing in advance or storing leftovers - keep in an airtight container in the fridge for 4-5 days.