Description
Golden Chickpea Soup is a simple way to put some healthy goodness on your dinner table. It’s is made with chickpeas, vegetables and vegetable broth with greek inspired herbs
Ingredients
Units
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- 2 tbsp avocado oil (can sub vegetable oil)
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 bay leaves
- 15 oz can of chickpeas, drained
- 1-litre vegetable broth
- 2 tbsp lemon juice
- 1 cup kale, finely chopped
- salt & pepper to taste
Instructions
- Heat the avocado oil in a large pot on medium-high heat, then add the onion, garlic, carrots and celery and let cook for 3-4 minutes.
- Add the oregano, thyme, bay leaves and chickpeas and mix everything together. Season with a pinch of salt
- Next, add the vegetable broth and lemon juice and bring the soup to a boil, then cover and let simmer for 15 minutes.
- If you want to make the soup thick and creamy, remove 1/3 of the soup and add it to a blender. Blend until smooth then pour back into the pot and mix together. (You can alternatively use an emulsion blender to blend the soup slightly to thicken.)
- Add in the kale and mix.
- Season with additional salt and pepper to taste.
Notes
Store in the fridge for 5 days or in the freezer for 3 months.
sauté the vegetables before adding the broth to build flavour. This will help develop some really nice flavours in the soup.
Use low-sodium vegetable broth. This will help you control how salty the soup turns out. You can always add more salt if needed, but if the broth is very salty to begin with it will be harder to make the soup less salty.
Thicken the soup by blending part of it. If you prefer you can also blend the entire soup if you prefer the whole soup to be creamy.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 200
- Sugar: 4.2g
- Sodium: 600g
- Fat: 2.4g
- Saturated Fat: 0.4g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7.2g