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No-Cream Creamy Chickpea Soup

9

  • Makes6 to 6 servings

This hearty soup is so smooth and tasty, your kids will never know they're eating their veggies - and protein too

Ingredients

  • 1 onion

  • 1 carrot

  • 2 stalks celery

  • 1 potato

  • 2 tbsp olive oil

  • 1 tsp dried rosemary

  • 1 900-mL pkg low-sodium chicken broth, or vegetable broth

  • 1 540-mL can chickpeas, drained and rinsed

  • salt, to taste

  • black pepper, to taste

Parmesan croutons

  • whole wheat baguette, Italian bread or bagels

  • 1 tbsp olive oil

  • 1 tbsp grated Parmesan

  • salt, to taste

Instructions

  • Peel and dice veggies.

  • Heat oil in a large pot over medium heat. Sauté onion, carrot and celery until fragrant and tender. Add potatoes, rosemary, stock and chickpeas. Cover and bring to a boil. Reduce to simmer and cook until all the veggies are tender, about 10 minutes.

  • Using an immersion blender, purée soup right in the pot. (If you don't have an immersion blender, allow soup to cool for 10 minutes, then purée in a food processor or blender. Return blended soup to pot and heat until warmed through.) Add salt and pepper and serve with Parmesan Croutons.

  • To make Parmesan croutons: Preheat oven to 350°F (180°C). Using a serrated knife, cut 8 to 10 slices of whole wheat baguette, Italian bread or bagel, each 1⁄2 in (1 cm) thick. Now cut the slices into 1⁄2 in (1 cm) cubes. In a medium bowl, toss cubed bread with 1 tbsp (15 mL) each olive oil and grated Parmesan cheese. Season lightly with salt, transfer to a rimmed cookie sheet and bake 8 minutes or until golden brown and crisp. Makes 13⁄4 cups (425 mL).

This article was originally published on Mar 01, 2009

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