Description
Creamy vegan vegetable chickpea soup made with tender vegetables, chickpeas, and a rich dairy-free broth. A hearty, comforting plant-based soup.
Ingredients
1 Tbsp olive oil
30 g vegan butter or spread
1 large onion, chopped
1 large leek, chopped
2 celery sticks, diced
2 large carrots, diced
4 cloves garlic, crushed
50 g all-purpose flour
1.3 litres vegetable stock
2 large potatoes, diced
1 tsp mixed dried herbs
2 bay leaves
150 g frozen peas
150 g frozen sweetcorn
1 (400 g) can chickpeas, drained
120 ml vegan cream
Salt and pepper to taste
Instructions
1. Cook vegetables in oil and vegan butter until soft.
2. Stir in flour and cook briefly.
3. Gradually add vegetable stock.
4. Add potatoes, herbs, and bay leaves and simmer.
5. Add peas, sweetcorn, and chickpeas.
6. Stir in vegan cream and season before serving.
Notes
Remove bay leaves before serving.
Add extra stock if soup thickens.
Great for meal prep.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan