Description
A creamy and nutritious chickpea soup made with cashew cream and seasoned with herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup cashew cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the chickpeas to the pot.
- Use an immersion blender to blend the soup until smooth.
- Stir in the cashew cream and heat through.
- Season with salt and pepper.
- Serve hot, garnished with parsley.
Notes
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
- For a thicker soup, reduce the amount of vegetable broth.
- Add more spices or herbs according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg