Chunky Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 5 min.
Ready in
Ingredients
for
4
- Ingredients
- ¾ cup dried chickpeas (rinsed and picked over)
- 1 onion (peeled and cut into wedges)
- 3 ½ cups vegetable stock
- 1 bay leaf
- 1 tsp fresh thyme (chopped)
- ½ Leek (cleaned)
- 2 carrots (peeled and diced)
- 2 ribs Celery (washed; trimmed and diced)
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 large, floury potatoes (peeled)
- 1 ⅔ cups green peas (frozen)
- 3 ½ cups canned, crushed Tomatoes
- lemon juice
- 2 sprigs fresh parsley (for garnish)
- Crouton (optional)
Preparation steps
1.
Place the chickpeas in a large bowl and cover with 785ml|3 1/2 cups of warm water; soak overnight.
2.
Drain the chickpeas and place in a large saucepan, add the sliced onions, 1 3/4 cups of vegetable stock, bay leaf and thyme. Place over medium-high heat and bring to a boil. Reduce heat, cover and simmer for about 35 to 40 minutes.
3.
Meanwhile, cut the white and pale green portion of the cleaned leeks into small cubes.
4.
Heat the oil in a skillet and cook the leeks, carrots, celery, tomato paste and 1/2 cup vegetable broth, season with salt and pepper; simmer for 10 to 12 minutes. Let cool and puree.
5.
Cut the potatoes into bite-size cubes. Add the cubed potatoes, peas, canned tomatoes and remaining vegetable broth to the pot with the chickpeas. Stir to incorporate and simmer for an additional 12 to 15 minutes.
6.
Remove the bay leaf, stir in the vegetable puree, season with salt, pepper, and lemon juice. Divide between cups or bowls. Garnish with fresh parsley and sprinkle with croutons. Serve hot.
