Gluten Free · Main Meals · Recipes · Snacks · Starters

Carrot & Chickpea Soup


Carrot & Chickpea Soup 

Honestly London, where is summer? Plus side, I do love soup! Soups are so easy and you can virtually throw in whatever you have lying around. That’s how this recipe came about. If you are watching your carb intake stick to one bowl of soup and add in some protein too. 

Equipment required 

1 blender 

1 large saucepan 

Shopping list serves 6 

250g carrot 

1 leek 

1 onion 

1 can of chickpeas, drained 

1l of veg stock 

Oil of choice, I used olive 

6-8 sundried tomatoes 

Small bunch of parsley 

Small bunch of mint

Method to the madness 

Peel and chop the carrot roughly

Dice the leek and onion roughly 

Add some oil to the pan and bring it to a medium high heat, sautée the leek and onion for a few minutes, add the carrot and stock, simmer for 20 minutes 

Once the carrots are nearly tender add the chickpeas and simmer for another 10 minutes 

Blend the soup in a high powered blender or with a hand blender until smooth 

Now add the sundried tomatoes and herbs and blend again for a few seconds, you don’t want to blend the tomatoes in fully, they will provide a nice texture 

Serve the soup topped with your oil of choice, some more sundried tomatoes and herb

ENJOY! 

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