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A hearty and comforting bowl of chickpea soup, loaded with fresh vegetables like carrots and celery in a savory, herb-infused broth. It's a nourishing, one-pot meal that's both simple to make and incredibly satisfying.
Sauté the vegetables
Add aromatics and spices
Simmer the soup
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A hearty and comforting bowl of chickpea soup, loaded with fresh vegetables like carrots and celery in a savory, herb-infused broth. It's a nourishing, one-pot meal that's both simple to make and incredibly satisfying.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 482.91 calories per serving with 21.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and serve
Add 1/2 cup of cooked quinoa or a scoop of unflavored collagen peptides to each bowl to boost the protein content.
Use a bag of pre-chopped mirepoix (onion, carrot, celery mix) to cut down on prep time.
This recipe is naturally gluten-free. Serve with your favorite gluten-free crackers or bread for dipping.
This soup is already vegan as written, using only plant-based ingredients.
Chickpeas and vegetables provide a high amount of dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
Made with extra virgin olive oil, this soup is a good source of monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Chickpeas are a fantastic source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
The variety of vegetables like carrots, celery, tomatoes, and spinach provides essential vitamins (A, C, K) and antioxidants that help fight inflammation and protect cells from damage.
Yes, this soup is very healthy. It's packed with plant-based protein and fiber from chickpeas, and loaded with vitamins and minerals from the vegetables. The use of olive oil provides healthy monounsaturated fats, and it's low in sodium and saturated fat.
One bowl of this soup contains approximately 340-360 calories, making it a substantial and nutritious meal that fits well within a balanced diet.
Absolutely. You will need to soak about 1.5 cups of dried chickpeas overnight and then cook them until tender before adding them to the soup at step 3. This will increase the total preparation time.
Yes, this soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.
