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).