15 Minute Creamy Chickpea Soup Recipe
Rich and creamy with a hint of smokiness this Creamy Chickpea Soup with Roasted Peppers goes from pantry to table in under 30 minutes - and doesn't include one drop of cream!
Servings: 4 servings
Calories: 120kcal
Ingredients
- 1 cup drained roasted red peppers
- 1 cup hummus
- 1 Tbsp. tomato paste
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground sumac optional
- 2 teaspoons sherry vinegar
- 2 cups vegetable stock
Instructions
- In a food processoror blender, combine the roasted peppers, hummus, tomato paste, cayenne, smoked paprika, ground sumac (if using) and sherry vinegar. Blend until peppers are pureed and the mixture is smooth.
- transfer mixture to a medium saucepan and stir in two cups of vegetable stock. Heat over medium high heat for 4 - 6 minutes until the soup is hot.
- Ladle into bowls and garnish with canned garbanzo beans, sliced roasted red bell peppers and fresh parsley if desired.
Notes
- Make up to 3 days in advance: You can make this recipe up to 3 days in advance. After pureeing the soup, combine it with the vegetable stock and store, covered in the refrigerator. Transfer to a large saucepan or soup pot and heat over medium high heat until hot.
- How to Freeze this soup:Tranfer the soup to a lidded container and freeze for up to 1 month. Defrost in the refrigerator overnight and heat as instructed above. NOTE: If the soup seems to have separated, blend in a blender or food processor and then re heat as directed above.
- SERVING SUGGESTIONS: This soup is hearty enough for a main course - serve it with some crusty bread or pita and a large salad. I love serving it with this Quinoa Salad.
Nutrition
Serving: 1cup | Calories: 120kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 1212mg | Potassium: 244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg