Vegan Chickpea Soup

Creamy Chickpea Soup

If you like hummus, this soup is a perfect weekday dinner for cold winter nights – and it’s ready in 25 minutes!

Ingredients for 2 portions:

1 Tablespoon Vegetable oil

1 Shallot

1 Carrot

1 Stalk celery

1 Can chickpeas

400 ml Vegetables Stock

1 Teaspoon Cumin seeds or 1/2 teaspoon ground cumin

1 Teaspoon Turmeric

1/2 Teaspoon Cayenne pepper

Juice of 1/2 lemon

1 Tablespoon Tahin

Salt & Pepper

1 Hand full Fresh parsley leaves

Total time: 25 minutes

Peel and chop the shallot and carrot. Chop the celery, shallot and carrot roughly. Heat up the oil in a small sauce pan on medium heat and saute the vegetables for 3-4 minutes, until the shallot is soft and the vegetables have turned a slightly brighter colour. Add the Vegetable stock and bring to boil, then drain the chickpeas and simmer for 20 minutes, then remove from the stove. Set a few parsley leaves aside for decoration if desired. Add the remaining parsley, spices, lemon juice and tahin to the soup and blend until smooth.  Add salt and pepper to taste and serve sprinkled with chopped parsley.

Creamy Chickpea Soup
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
279 calories
38 g
0 g
11 g
10 g
1 g
407 g
1223 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
407g
Servings
2
Amount Per Serving
Calories 279
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 1223mg
51%
Total Carbohydrates 38g
13%
Dietary Fiber 2g
9%
Sugars 4g
Protein 10g
Vitamin A
118%
Vitamin C
25%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tablespoon Vegetable oil
  2. 1 Shallot
  3. 1 Carrot
  4. 1 Stalk celery
  5. 1 Can chickpeas
  6. 400 ml Vegetables Stock
  7. 1 Teaspoon Cumin seeds or 1/2 teaspoon ground cumin
  8. 1 Teaspoon Turmeric
  9. 1/2 Teaspoon Cayenne pepper
  10. Juice of 1/2 lemon
  11. 1 Tablespoon Tahin
  12. Salt & Pepper
  13. 1 Hand full Fresh parsley leaves
Instructions
  1. Peel and chop the shallot and carrot.
  2. Chop the celery, shallot and carrot roughly.
  3. Heat up the oil in a small sauce pan on medium heat and saute the vegetables for 3-4 minutes, until the shallot is soft and the vegetables have turned a slightly brighter colour.
  4. Add the Vegetable stock and bring to boil, then drain the chickpeas and simmer for 20 minutes, then remove from the stove.
  5. Set a few parsley leaves aside for decoration if desired.
  6. Add the remaining parsley, spices, lemon juice and tahin to the soup and blend until smooth.
  7. Add salt and pepper to taste and serve sprinkled with chopped parsley.
beta
calories
279
fat
11g
protein
10g
carbs
38g
more
Von Vegan http://www.vonvegan.com/

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