Description
A warm and comforting Chickpea Potato Soup that combines earthy flavors with creamy texture, perfect for plant-based eaters.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 2 medium carrots, chopped (about 1 cup)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Juice of 1 lemon
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions and carrots until the onions become translucent.
- Add minced garlic, cumin, and smoked paprika; cook until fragrant (about 1 minute).
- Stir in the diced potatoes and rinsed chickpeas until they are well coated with spices.
- Pour in enough vegetable broth to cover the ingredients by a couple of inches. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for about 20-25 minutes until the potatoes are fork-tender.
- Stir in the fresh lemon juice just before serving.
Notes
Use fresh ingredients for better flavor. Adjust spices as desired, and blend for creaminess if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg