Creamy Tuscan Chickpea Soup
Servings: 4 - 6 servings
A creamy and comforting Tuscan soup rich in plant-based proteins
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Ingredients
- 3 15 oz. can chickpeas, (rinsed and drained)
- 1/2 leek chopped (1 cup), (white and light green parts)
- 1 carrot chopped (1/2 cup)
- 2 celery chopped (1/2 cup)
- 4 cloves garlic minced
- 1 tablespoon freshly squeezed lemon juice
- 5 cups vegetable stock or broth
- 1 bay leaf
- 1 tablespoon fresh rosemary chopped ( or 1 teaspoon dried rosemary)
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil plus more for serving
- Salt
- Pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped leeks, carrots, celery, and garlic. Season with a pinch of salt and pepper. Saute the vegetables for 3 - 5 minutes, until tender.
- Add the drained and rinsed cooked chickpeas to the pot. Stir all the ingredients together. Cover the pot, stirring frequently, until the chickpeas are tender, about 8 - 10 minutes.
- Add the lemon juice, vegetable stock, herbs, and ground nutmeg. Bring the soup to a low boil and simmer for 15 minutes.
- Remove the bay leaf and carefully puree the soup (using an immersion blender or transfer half of the soup at a time to a blender) until smooth and creamy.
If you are using a blender, be very careful with the amount of hot liquid you add. Too much will create pressure from inside and it will blow the lid off. I like to put a cloth towel over the lid as a precaution. - Season with salt and pepper to taste. Ladle the soup into bowls, drizzle with olive oil, and enjoy!
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Notes
This is a vegan and vegetarian recipe, but you can subsitute the vegetarian stock for chicken stock.
To make the recipe quick and easy I use canned chickpeas, but you can also use dried chickpeas. Prepare the dried chickpeas overnight before prearing this recipe.
If you want to add a little texture, remove some chickpeas before you puree the soup. Place the chickpeas on top of the soup, and enjoy.
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