So, why exactly should you try this recipe? You’ll instantly fall in love with the soup, and for a number of reasons.
Easy to Make
This soup uses simple (and wholesome!) ingredients, and the recipe steps are relatively easy. No compromise on the flavour, though 😋
Plant-Based
Seasonal soups are all around—but there’s something special about a chickpea soup that’s equally delicious + big on health benefits. My recipe uses only plant-based ingredients, and is perfect for vegan lifestyles.
Comfort Food
On a chilly winter evening, most of us look towards comfort food. Bonus points if it’s a warm hug in a bowl.
Let’s see all the nutritional benefits packed in this delicious soup.
Chickpeas for Protein
Chickpeas—or their other name, garbanzo beans—are full of protein, iron, and zinc. They are a legume like lentils (and all other beans).
Chickpeas are a delicious form of plant-based protein; they’re rich, creamy, and have a mild flavour.
In one can of chickpeas, you can expect:
Carbs 61 grams
Protein 19 grams
Fat 6 grams
Calories: 364
Another benefit of chickpeas we’re utilizing here is their fibre content. Fibre is fulfilling—and can keep you full for longer periods.
Chickpeas also have a
low glycaemic index, so your body will digest them slowly and they can help you reduce insulin resistance. This means this soup will keep that tummy filled and keep hunger pangs away, whilst also reducing your risk of diabetes. Especially great if you’re pursuing a weight loss diet!
Potatoes for Carbs
I don’t blame you if you’re hesitant about using potatoes. They do get a bad rep sometimes. But if used the right way, they can benefit your body in so many ways!
Potatoes are full of antioxidants. They can also supply vitamins and minerals—including vitamin C, B6, and potassium. Together, all these nutrients improve your overall health.
Potatoes, too, are a good source of fibre. So, they can keep you feeling full for longer.
Onions and Garlic—the Dynamic Duo
We often add this duo to enhance the flavours of our meals, but did you know they hold so many health benefits, too?
Garlic can boost your immune system and help you fight off those germs. Onions, on the other hand, are packed with antioxidants. They can also benefit your heart health.
The Power of Fresh Herbs
Aromatic herbs easily make their way into any soup. After all, they add depth to the flavours! But despite their minimal presence, they can have BIG benefits.
Rosemary contains phytochemicals—these can improve your eye health. Plus, it has plenty of anti-inflammatory compounds (which can help fight the inflammation in your body).
On the other hand, sage has vitamins A and C—along with other antioxidants—that can reduce your risk for diseases. Sage can also boost your brain and digestive health.
We saw the benefits; now, what ingredients do you need to put together a delish chickpea and potato soup?
Let’s list them in a compact way below—
- Cooked chickpeas, surely you have some tins stored right?
- Potatoes, a staple in any kitchen, grab a couple of those!
- Veg stock cubes, I like using low sodium, add two of those to freshly boiled water.
- Rosemary and sage, bonus point if fresh and you have them growing in your garden!
- Onion and garlic, I often use powdered in this recipe to keep it oil-free, but you can use fresh and prepare as you usually would, if you prefer.
Found all those from your larder, didn’t you? Once you have them out on the counter, use the following steps to make this bowl of comfort:
Serves 4
INGREDIENTS
- 800g cooked chickpeas, rinsed and drained
- 2 medium potatoes, peeled and evenly cubed
- 750ml veg stock, (two low sodium stock cubes dissolved in boiled water)
- 1 tbsp fresh mixed herbs, (I used rosemary and sage)
- 1/2 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
To serve:
- Sourdough bread
- Vegan butter
- Fresh basil for garnish
METHOD
- Blend half the chickpeas with 250ml water.
- Add chickpeas, potatoes, herbs, onion, garlic, and veg stock to a big pot and bring to a boil, turn down to a gentle simmer and bubble away stirring frequently until the potatoes are softened, around 15- 20 minutes depending on size of potato, (add more water if the soup is looking a bit dry or sticking to the bottom of the pan).
- Taste and season with salt and pepper.
Serve with toasted thick and crispy bread and vegan butter.
😋
Store leftovers in the fridge for up to 5 days, reheat well before serving.
Enjoy!
Let’s Get Fit 🤝
You’ve got your delish soup, but the story doesn’t end here.
One bowl of soup is a good start to a healthy lifestyle. Give yourself a pat on the back for that!
If you’re looking to move a few steps further, I am here to help.
Send me a message below and get in touch. I would be happy to assist you with your goals!