Vegan Chickpea Soup With Potatoes
This creamy chickpea soup is perfect as a meal prep and will get you through the cold winter months. Feel free to give it a try!
Recipe Equipment
Ingredients
- 2 1/3 cups chickpeas canned (600 g)
- 2 carrots
- 1 onion
- 1 clove of garlic
- 2 potatoes
- 2 tsp. canola oil
- 30.4 fl. oz. vegetable broth 900 ml
- 2 tbsp. tahini
- 1 tsp. cumin
- 1 tbsp. lemon juice
Instructions
- Peel and dice the onion and the garlic clove.
- Wash the carrot and cut into coarse pieces. Peel the potatoes and also cut into coarse pieces.
- Heat the canola oil in a saucepan. Shortly after, add the onion and garlic clove and sauté briefly.
- Rinse the chickpeas well and add them. Then add the carrot and the potatoes to the pot. Sauté everything briefly and mix with a cooking spoon.
- Pour in vegetable broth and simmer for about 20 minutes with a lid.
- Now add the tahini, a little cumin and lemon juice. Stir everything in well.
- Now it's time to puree the soup. Use either a hand mixer or a stand mixer.
- Again season well!
- Now you can garnish the soup as you wish.