Description
Creamy Tuscan Chickpea Soup
Inspired by the comforting flavors of Tuscany, this creamy chickpea soup is the perfect hearty dish for a cozy night in. Loaded with protein-packed chickpeas, creamy coconut milk, and flavorful sun-dried tomatoes, this vegan delight is full of Mediterranean goodness. It’s rich, satisfying, and so easy to make!
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
3-4 celery stalks, diced
2 large garlic cloves, finely chopped
½ tbsp Italian seasoning
¼ tsp red chili flakes
2 tbsp tomato paste
2 cans (14 oz) chickpeas, drained and rinsed
½ lb potatoes, peeled and cubed
5 cups vegetable stock
1 cup coconut cream
½ cup sun-dried tomatoes
2 cups black kale
Salt & pepper
Directions:
1. Sauté onion, carrots, and celery in olive oil until softened.
2. Add garlic, seasoning, and chili flakes, cooking for 1 min.
3. Stir in tomato paste, chickpeas, potatoes, and stock. Simmer for 15 mins.
4. Blend some soup for creaminess; return to pot.
5. Stir in coconut cream, sun-dried tomatoes, and kale. Simmer until kale wilts.
Prep Time: 10 mins
Kcal: 289 per serving
