A delicious, creamy soup to warm you on the coldest winter day. With just a few ingredients, you can have dinner on the table in no time. Serve this soup with crusty bread or a big salad.
Ingredients
2 – 15 oz cans of chickpeas
1 large potato cut into small pieces
2 cups of vegetable broth
3 or more cloves of garlic (we like to add more)
1 Tbsp extra virgin olive oil (plus a little to drizzle on the top)
1 tsp dried rosemary
½ tsp dried thyme
1 tsp paprika
¼ tsp chili flakes (optional)
Salt and pepper to taste
Directions
- Pour the cans of chickpeas with their liquid into a blender and purée until smooth.
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
- Add the chickpeas, the cubed potato, herbs, and some freshly cracked pepper, and stir well.
- Add broth and stir again.
- Cover the pot with a lid, heat on medium-high until boiling then reduce the heat to medium-low and simmer for 25-30 minutes. Stir occasionally.
- Let the soup cool and then blend with an immersion blender until creamy and smooth.
- Add salt and more pepper to taste.
Bon appetite.
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