Description
When you're feeling under the weather or in need of some comfort food, it's time for Chickpea Soup for the Soul! This filling, hearty soup is made with carrots, celery, chickpeas, and healing spices to instantly warm up everyone who tries it.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 teaspoons fine salt (or more to taste)
- 4 large celery stalks, thinly diced
- 3 carrots, thinly diced
- 10 large garlic cloves, minced (yes, 10! use an entire head of garlic)
- 1, (15 ounce) can garbanzo beans, drained, rinsed and dried (or cooked from scratch)
- 2 bay leaves (remove before serving)
- 1/2 teaspoon ground turmeric (or 1 tablespoon freshly grated turmeric)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red pepper chili flakes
- 8 cups low-sodium vegetable broth
- 1/4 cup diced fresh Italian flat leaf parsley
- optional: 1 cup dry pasta, gluten-free if desired or 1/4 cup dry rice or gluten-free orzo
- optional: 1/2 cup cashew cream
Instructions
- Preheat dutch oven over medium heat while you prep your ingredients. Add oil, onions and salt and sauté for 3 minutes.
- Add celery, carrots, garlic and garbanzo beans and sauté for 7 minutes.
- Add bay leaves, turmeric, chili flakes and stir to evenly coat the ingredients with the ground spices.
- Add broth or stock and bring to a rolling boil. Add pasta if using. Cover with the lid slightly off-center to allow a little steam to escape. Simmer on low heat for 20 minutes to allow the flavors to develop and the veggies to get tender. You can simmer for longer if desired but do not overcook the veggies.
- Serve while steamy hot garnished with the diced parsley. Add cashew cream if desired (I love to add this to make it creamy and add some body to the broth).
Notes
Store leftovers once fully cooled in an airtight container in your refrigerator for up to 1 week or in the freezer for 2-3 months. If freezing, allow one inch of space at the top of the container for expansion. To thaw from frozen, place the container in the refrigerator for 24-48 hours to become liquid again. Then reheat on the stove.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
