Creamy Chickpea Soup
- 30m Prep Time
- 10m Cook Time
- 40m Ready In
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A creamy, velvety soup made from chickpeas and vegetables, pureed until smooth. Garnished with chopped chickpeas for texture.
Ingredients
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 2 large carrots chopped
- 1 leek sliced
- 1 clove garlic sliced
- Kosher salt
- 2 low-sodium chickpeas rinsed
- 4 cup low-sodium vegetable broth
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 112 mg
- Iron: 1.52 mg
- Magnesium: 28.7 mg
- Phosphorus: 101 mg
- Potassium: 485 mg
- Zinc: 0.71 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tbsp olive oil
- Kosher salt
- 4 cup low-sodium vegetable broth
Prepare
- 1 large onion, thinly sliced
- Chop 2 large carrots
- Slice 1 leek
- Slice 1 clove garlic
- Rinse 2 low-sodium chickpeas
Let's Cook
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Step 1.
Heat the olive oil in a large Dutch oven over medium heat. Add the sliced onion, chopped carrots, sliced leek, sliced garlic, and ½ teaspoon salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
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Step 2.
Add all but ¼ cup of the rinsed chickpeas to the pot. Cover and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.
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Step 3.
Pour in the vegetable broth and 2 cups water. Bring to a boil, then reduce the heat to low and simmer until the vegetables are very tender, 10 to 12 minutes. Remove the pot from the heat.
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Step 4.
While the soup simmers, roughly chop the reserved ¼ cup chickpeas and set aside for garnish.
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Step 5.
Using an immersion blender directly in the pot, or working in batches with a standard blender, puree the soup until very smooth. Ladle into bowls and top with the reserved chopped chickpeas and optional paprika oil.
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