Name: Creamy Chickpea Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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

Description

A hearty and creamy soup loaded with veggies and chickpeas, perfect for a comforting 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

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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 made ahead and stored in the refrigerator for up to 3 days.
For a vegan version, substitute heavy cream with coconut cream and cheddar cheese with a vegan cheese alternative.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 15g
Cholesterol: 40mg