turmeric chickpea soup

This rich and creamy turmeric chickpea soup is made with a wholesome blend of colorful veggies, chickpeas, and butternut squash. It&#039;s the perfect cozy vegetable soup to warm up with on a chilly fall night.

Turmeric Chickpea Soup

extra virgin olive oil

onion

garlic (no skin)

turmeric

carrot (chopped)

celery (chopped)

butternut squash (in cubes (or sweet potatoes,

thyme leaves (or 1/2 teaspoon dry thyme)

chickpeas ((15 oz) drained)

vegetable broth

greens

lemon juice (optional)

salt & black pepper

chickpeas

parsley

Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 2-3 minutes until the onion is tender and translucent. Then add the garlic, carrot, celery, and sauté&#39; for a minute.

Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat and let the soup simmer for 10 minutes.

Transfer the soup into a blender. Blend the ingredients until very smooth. Be careful, as the soup will be very hot. You can also use an immersion blender, but the soup won’t be as creamy.

Pour the soup back into the pot, add the lemon juice and the leafy greens and cook on low heat for another 8-10 minutes, until the greens are tender.

If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.

Serve hot with roasted chickpeas or toasted bread slices, and top with fresh thyme leaves and parsley.

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Top 1 turmeric chickpea soup recipes from across the web

The most viewed turmeric chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Turmeric Chickpea Soup

The most viewed turmeric chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine