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tuscan chickpea soup rustic comfort in a bowl
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This vibrant Chickpea Soup offers a Tuscan-inspired experience with a smoky red pepper cashew cream swirl. It’s a nourishing and flavorful vegan dish perfect for a cozy meal.
Ingredients
Scale
- 800g (2.5 cups) Canned Chickpeas, Drained and Rinsed
- 150g (1 cup) Onion, Finely Diced
- 150g (1 cup) Carrots, Diced
- 100g (0.5 cup) Celery Stalks, Diced
- 15g (3 tsp) Garlic Cloves, Minced
- 400g (1.5 cups) Canned Diced Tomatoes
- 1 L (4 cups) Low-Sodium Vegetable Broth
- 30ml (2 tbsp) Extra-Virgin Olive Oil
- 5g (1 tsp) Dried Thyme
- 5g (1 tsp) Dried Rosemary
- 1 Bay Leaf
- Salt and Pepper to Taste
- 150g (1 cup) Roasted Red Bell Pepper, Chopped
- 100g (0.5 cup) Raw Cashews, Soaked
- 15ml (1 tbsp) Olive Oil (for cream)
- 2g (0.5 tsp) Smoked Paprika
- 15ml (1 tbsp) Lemon Juice
- 60ml (0.25 cup) Water
- 50g (0.5 cup) Sourdough Bread, Cubed
- 15ml (1 tbsp) Olive Oil (for croutons)
- 1 clove Garlic, Minced (for croutons)
- 5g (1 tbsp) Fresh Chives, Chopped
Instructions
- Sauté Vegetables: Sauté onion, carrots, and celery in olive oil until softened.
- Bloom Spices: Add garlic, tomatoes, thyme, rosemary, and bay leaf; cook for 2 minutes.
- Simmer Soup: Add broth and chickpeas; simmer for 20-25 minutes.
- Make Cashew Cream: Blend roasted pepper, cashews, olive oil, paprika, lemon juice, water, and salt until smooth.
- Prepare Croutons: Toss bread cubes with olive oil, garlic, and salt; bake until golden.
- Season & Serve: Remove bay leaf; season with salt and pepper; swirl in cashew cream and garnish with croutons and chives.
Notes
Soaking cashews ensures a super-smooth cream. Roasting the red pepper intensifies its flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg