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Vegan Cream of Chickpea Vegetable Soup

This cream of chickpea vegetable soup makes a delicious lunch or starter that’s low in fat but high in plant-based nutrients. Using home-cooked or canned chickpeas, you can have it ready to eat in less than 30 minutes.

Cream of Chickpea + Low Fat Kung Pao Tofu // WIAW #92

Watch me make the Cream of Chickpea Vegetable Soup at 1:24.

 

 

More delicious vegan recipes with chickpeas:

Printable recipe for Cream of Chickpea Vegetable Soup

Vegan Cream of Chickpea Vegetable Soup
Serves 4
A whole foods based creamy vegetable soup using smoothly blended chickpeas instead of cream or refined starches. Low in fat, high in nutrients and flavour! Using home-cooked or canned chickpeas, you can have this soup ready in 30 minutes or less.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 4 cups cooked chickpeas
  2. 6 cups chickpea cooking water or vegetable broth, divided
  3. 2 teaspoons cooking oil
  4. 1/2 red onion, minced
  5. 3 cloves garlic, minced
  6. 1 hot chilli pepper, minced
  7. 4 celery sticks, sliced
  8. 1 carrot, sliced
  9. 1/2 cup chopped gai lan (Chinese broccoli)
  10. 1/4 cup lemon juice
  11. 1 teaspoon salt
Instructions
  1. Blend 4 cups of cooked chickpeas with 4 cups of cooking water or vegetable broth until very smooth.
  2. In a large pot over high heat, stir-fry onion, garlic and hot pepper in a little oil.
  3. After 30 seconds, add the celery and carrots. Stir-fry until the celery is cooked but still crisp. Add gai lan, if using. Add the chickpea puree and as much extra broth as you like. Lower temperature to medium and cook until the soup is bubbling. Add lemon juice and salt. Taste and adjust for salt.
Notes
  1. As with most soups, it's even better the next day.
Mary's Test Kitchen http://www.marystestkitchen.com/

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