Creamy Chickpea Soup

Beans can be puréed to make a creamy soup without the cream.

Serves: 6Hands-on: 10 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • 5 cups vegetable broth
  • 1 tsp. salt
  • ½ tsp. ground cumin
  • 1½ Tbsp. lemon jiuice
  • 1 Tbsp. olive oil

Directions

  • In a 4-quart slow cooker, combine onion, garlic, chickpeas, broth, salt, and cumin. Cover and cook on low for 4 hours.
  • Allow to cool slightly, then process the soup in a blender—carefully, in batches—or by using an immersion blender.
  • Return the soup to the slow cooker; add lemon juice and olive oil and heat on low for an additional 30 minutes. Serve hot.

Recipe Information

Serves: 6

Ingredients

  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • 5 cups vegetable broth
  • 1 tsp. salt
  • ½ tsp. ground cumin
  • 1½ Tbsp. lemon jiuice
  • 1 Tbsp. olive oil

Directions

  • In a 4-quart slow cooker, combine onion, garlic, chickpeas, broth, salt, and cumin. Cover and cook on low for 4 hours.
  • Allow to cool slightly, then process the soup in a blender—carefully, in batches—or by using an immersion blender.
  • Return the soup to the slow cooker; add lemon juice and olive oil and heat on low for an additional 30 minutes. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories590
Total Fat9g
Saturated Fat1g
Cholesterol0mg
Sodium1010mg
Total Carbohydrate104g
Dietary Fiber34g
Sugars2g
Protein24g