Description
This creamy chickpea vegetable soup is hearty, delicious, and perfect for a cozy meal.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced carrots (about 3 carrots)
- 1 cup diced celery (about 4 stalks of celery)
- ½ cup diced yellow onion (about ½ an onion)
- 1 red bell pepper (diced)
- 4 cloves garlic (minced)
- 4 cups vegetable broth (1 L)
- 2 cups peeled and diced potatoes (about 2 potatoes, we prefer Russet)
- 2 15-oz cans chickpeas (drained, 425 g cans)
- ½ tsp each salt, ground black pepper, smoked paprika
- 1 cup heavy cream
- 2 Tbsp cornstarch
- 1 cup grated cheddar cheese (best to use a block of cheddar that you grate yourself*)
- To serve: Italian parsley, cheddar cheese
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1 cup diced carrots, 1 cup diced celery, ½ cup diced yellow onion, 1 red bell pepper (diced), and 4 cloves garlic (minced). Saute until onion is soft and translucent, about 5 minutes.
- Simmer: Stir in 4 cups vegetable broth, 2 cups peeled and diced potatoes, 2 15-oz cans chickpeas (drained), and ½ tsp each salt, ground black pepper, smoked paprika. Cover and gently simmer for 15 to 20 minutes, or until carrots are fork-tender.
- Thicken: In a separate bowl or cup, whisk together 1 cup heavy cream and 2 Tbsp cornstarch. Reduce heat of the soup to medium/low, then pour the cream into the soup. Let simmer until it thickens slightly, about 5 minutes.
- Serve: Remove from heat then stir in 1 cup grated cheddar cheese. Serve warm, topped with Italian parsley, shredded cheese, and crusty bread.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegan option, replace heavy cream with coconut cream and omit the cheese.
- Feel free to add other vegetables like zucchini or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup