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elaine's creamy fast chickpea soup

BreadandSoupLady avatar
By Elaine Douglas
from 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 a little flexible. Boiling the water before adding to the pot makes cooking faster.

►
serves 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
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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