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
As with most soups, it's even better the next day. Nutritional Information automatically calculated by a plugin and may not be correct.
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
As with most soups, it's even better the next day.
Nutritional Information automatically calculated by a plugin and may not be correct.