Description
A professional-grade, plant-based soup that uses a technique of mashing chickpeas to create a creamy texture without dairy. Hearty, healthy, and ready in under 30 minutes.
Ingredients
Scale
- 2 cans (15oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 6-8 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in a splash of broth to deglaze the pan, scraping up any browned bits.
- Add rinsed chickpeas and the remaining vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.
- Use a potato masher or fork to crush some of the chickpeas directly in the pot for creaminess.
- Remove from heat and stir in lemon juice and fresh parsley. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean