VEGAN CHICKPEA VEGETABLE CHOWDER

VEGAN CHICKPEA VEGETABLE CHOWDER

This hearty soup is a take on classic vegetable chowder. It’s made with a base of chickpeas, carrot and yellow potato for a hearty and satisfying soup that’s full of protein, fibre, vitamins and minerals. This soup is vegan, gluten-free, oil-free and sugar-free.

INGREDIENTS

• 1 heaping cup chopped white onion (175 g)
• 1 cup chopped celery (150 g)
• 4 cloves garlic
• 1 tsp each dried thyme and oregano
• 2 heaping cups peeled and diced yellow potatoes (340 g)
• 2 cups peeled and diced carrots (300 g)
• 4 1/2 cups vegetable broth
• 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)
• 1 tbsp fresh lemon juice
• 1/2 tsp each sea salt and black pepper
• 1/2 cup lightly packed, finely chopped parsley

INSTRUCTIONS

1. Cook the onions, garlic and celery in a soup pot with 1/4 cup of the vegetable broth for about 5 minutes. Add more broth if needed so it’s doesn’t stick.
2. Add the oregano and thyme, stir and cook for 1 more minute.
3. Add the rest of the ingredients except for the parsley and simmer for 15-20 minutes until the potatoes and carrots are tender.
4. Transfer about 1/2 of the soup to a blender and puree until smooth and creamy.
5. Stir in the parsley and serve right away. Any leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

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