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. Click here for the printable recipe.
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
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. As with most soups, it's even better the next day. Nutritional Information automatically calculated by a plugin and may not be correct.
Vegan Cream of Chickpea Vegetable Soup
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
4
Serving Size:
1/4 of recipe
Amount Per Serving:
Calories: 462Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 1264mgCarbohydrates: 59gFiber: 15gSugar: 12gProtein: 25g
I switched it up a little because I needed to use the veggies I had but this was amazing. So hearty! Thanks Mary 🙂
Yay! That’s wonderful to hear. Thanks, Daisy 🙂