Chickpea Velvety Soup
Chickpea velvety soup is a smooth and satisfying dish, naturally creamy and full of flavour. Blended chickpeas create a rich texture without heavy ingredients, making it perfect as a light meal or comforting starter.
Ingredients
- 400 g cooked chickpeas
- 1 small onion
- 1 potato
- 30 ml extra virgin olive oil
- 700 ml vegetable stock
- Salt to taste
- Black pepper to taste
- Rosemary optional
How to Make It
- Finely chop the onion
- Peel and dice the potato
- Heat olive oil in a pot
- Add onion and cook gently until soft
- Add potato and stir
- Pour in vegetable stock
- Simmer for about 15 minutes
- Add chickpeas and cook for another 10 minutes
- Blend until smooth and creamy
- Season with salt and pepper
- Serve with a drizzle of olive oil
Tips
- Blend thoroughly for silky texture
- Add warm stock if too thick
- A pinch of paprika works well
- Serve with croutons
Storage
- Keep refrigerated for up to 2 days
- Can be frozen once cooled