Description
This Golden Chickpea Soup is ready in just 30 minutes for a hearty and filling meal!
Ingredients
Units
- 2 tbsp avocado oil (or substitute with 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
- 1 can (15 oz) chickpeas, drained
- 1 litre vegetable broth
- 2 tbsp lemon juice
- 1 cup kale, finely chopped
- Salt and pepper, to taste
Instructions
- eat the avocado oil in a large pot over medium-high heat. Add the onion, garlic, carrot, and celery. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the oregano, thyme, bay leaves, and chickpeas. Season with a pinch of salt.
- Pour in the vegetable broth and lemon juice. Bring to a boil, then cover and reduce the heat to low. Let simmer for 15 minutes.
- Remove the bay leaves, then use an immersion blender directly in the pot to blend part of the soup until it thickens. Alternatively, carefully about one-third of the soup, blend it in a regular blender, then pour it back into the pot and stir to combine.
- Stir in the chopped kale and cook for another 1–2 minutes until wilted.
- Taste and adjust with more salt and pepper as needed.
Notes
- Use low-sodium broth to control salt.
- Blend part of the soup to thicken and make it creamier.
- Double the recipe and freeze half for later.
- Add spices like chili flakes for extra spice
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: 8g