creamy chickpea soup

This thick and creamy butternut squash and chickpea soup is quick to make, healthy, and the only thing it needs is hot crusty bread for dunking! 

Butternut squash and chickpea soup

olive oil

onion, diced

garlic cloves, chopped

turmeric (optional)*

(15 ounces-450 gramsrams each) chickpeas, rinsed and drained

(250 grams) squash, cubed

(150 grams) medium-sized potato, cubed

(720 ml) vegetable broth*

rosemary

½ tsp salt, or according to your taste

black pepper

parsley leaves, chopped

garlic clove, pressed

Tbsp extra virgin olive oil

¼ tsp chili flakes

In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.

Add turmeric, chili flakes and garlic and stir for about 1 minute.

Add the rest of the ingredients, a pinch of salt and bring to the boil.

Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.

When the butternut squash is soft, remove the pot from the heat. 

Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.

Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.

Blend the parsley leaves with the garlic and the extra virgin olive oil (2 Tbsp if you like more dressing). Alternatively, you can chop parsley and garlic and mix them with the olive oil.

Parsley pesto (see notes)

This creamy vegan chickpea soup with garlic and herbs bursts with flavour and it&#x27;s super easy to prepare. Made from just a handful of nutritious ingredients, it&#x27;s a naturally vegan soup that&#x27;s velvety and crunchy at the same time, thanks to the roasted chickpeas topping.

Creamy Vegan Chickpea Soup with Garlic and Herbs

tsp garam masala

onion,

carrot,

parsnip,

garlic cloves, crushed

tbsp fresh thyme, minced

tbsp fresh rosemary, minced

tsp chilli flakes

600 ml (20 fl oz) vegetable stock

Salt and black pepper

Place the contents of a tin of chickpeas...

Place the contents of a tin of chickpeas into a food processor or blender (liquid included) and blitz for 1-2 minutes until you obtain a smooth paste. Set aside.

Preheat the oven at 190°C/375°F and line a...

Preheat the oven at 190°C/375°F and line a baking tray with parchement. Drain the other two tins of chickpeas and add 1/2 of a tin to a bowl, together with 1 tsp olive oil, the garam masala and a pinch of salt and pepper. Mix them well, than scatter the chickpeas on the baking tray and roast for 20 minutes in the oven.

Meanwhile, in a large pot, heat the rest...

Meanwhile, in a large pot, heat the rest of the olive oil and saute the onion, carrot and parsnip for 5-6 minutes until softened. Add the garlic, thyme, rosemary, and chilli flakes and then stir in the chickpeas paste from step 1.

Add the rest of the drained chickpeas and...

Add the rest of the drained chickpeas and vegetable stock, bring to a boil, then lower the heat and simmer for 15-20 minutes with a lid on.

Season to taste, divide into bowls, and sprinkle...

Season to taste, divide into bowls, and sprinkle each of them with roasted chickpeas. Serve on its own or with crusty bread.

https://mediavine-res.cloudinary.com/video/upload/y3zhhe871vkwltxnfheg.mp4

This creamy vegan chickpea soup with garlic and herbs bursts with flavour and it's super easy to prepare. Made from just a handful of nutritious ingredients, it's a naturally vegan soup that's velvety and crunchy at the same time, thanks to the roasted chickpeas topping.

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Top 2 creamy chickpea soup recipes from across the web

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Top Tags

Butternut squash and chickpea soup

Creamy Vegan Chickpea Soup with Gar...

The most viewed creamy chickpea soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine