This chickpea and vegetable soup combines tender vegetables with protein-rich chickpeas in a warming broth. It’s a simple winter meal that suits Veganuary and reheats well for leftovers.
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 1 stick of celery cut into small pieces
- 1 small courgette cut into small pieces
- 1 large carrot peeled and cut into small pieces
- Salt and freshly ground black pepper
- 2 large cloves garlic peeled and crushed
- 1 tbsp fresh thyme leaves picked (or 2 tsp dried oregano)
- 1 large potato or 3 medium potatoes peeled and cut into cubes
- 2 x 400g tin chickpeas drained
- 1 liter vegetable stock
- 2 large handfuls fresh spinach
- 1 lemon cut in half
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion, celery, courgette, and carrot. Season with salt and pepper and cook over a low heat for 10 minutes. Stir with a wooden spoon until the vegetables are soft but not brown.
- Add the garlic and herbs and cook for a minute or two before adding the potatoes and chickpeas. Stir and cook for a further 5 minutes.
- Pour in the hot vegetable stock. Bring to a boil, reduce the heat and simmer for 10 minutes or until the potatoes are soft whilst still retaining their shape.
- Using a ladle, take two spoonfuls of the soup and blend until smooth before returning it to the saucepan.
- Add the spinach and cook until wilted and add a squeeze of lemon juice.
- Taste the soup, adjusting the seasoning if necessary.
- Spoon into warmed bowls, garnish with a slice of lemon and serve with crusty bread.