Description
A hearty and creamy chickpea and vegetable soup that is perfect for any day.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup diced yellow onion
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups peeled and diced potatoes
- 2 15-oz cans chickpeas, drained
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- 1 cup heavy cream
- 2 Tbsp cornstarch
- 1 cup grated cheddar cheese
- To serve: Italian parsley, cheddar cheese
Instructions
- 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, and 4 cloves garlic. Sauté until onion is soft and translucent, about 5 minutes.
- Stir in 4 cups vegetable broth, 2 cups peeled and diced potatoes, 2 15-oz cans chickpeas, and ½ tsp each of salt, ground black pepper, and smoked paprika. Cover and gently simmer for 15 to 20 minutes, or until carrots are fork-tender.
- 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.
- Remove from heat, then stir in 1 cup grated cheddar cheese. Serve warm, topped with Italian parsley, shredded cheese, and crusty bread.
Notes
- Best to use a block of cheddar that you grate yourself for better melting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg