Real Recipes From Real Home Cooks ®

elaine's creamy fast chickpea soup

Recipe by
Elaine Douglas
Vancouver, BC

Cooking for one or two hungry people? This is a delicious, very fast creamy soup. In the interest of reducing food waste I made this soup with some bits of vegetable from my fridge vegetable keeper and a cup of drained, canned chickpeas. The celery was the small centre of a head of celery with tender leaves. Vegetable amounts are flexible. My favourite instant stock source is Better Than Bouillon. Boiling the water before adding to the pot makes cooking faster.

yield 1 - 2
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For elaine's creamy fast chickpea soup

  • 1 c
    cooked chickpeas
  • 1/3 c
    diced onion
  • 1/3 c
    diced celery
  • 1 Tbsp
    grated carrot
  • 1/4
    chopped red pepper
  • 1 pinch
    dry herbs of your choice (optional)
  • 2 tsp
    vegetable stock paste or chicken stock powder
  • 2 c
    boiling water

How To Make elaine's creamy fast chickpea soup

  • 1
    Sweat onion, celery, carrot and red pepper in a sauté pan with a teaspoon of oil for about 5 minutes.
  • 2
    Put softened vegetables, chickpeas and remaining ingredients in soup pot. Blend all together with a hand blender until it is as smooth as you want it.
  • 3
    Stir and simmer 5-10 minutes until heated through. Don't walk away from stove - you don't want this to boil over. Taste for seasoning. Allow to cool for a few minutes before serving.