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–+ servings

Creamy Chickpea and Vegetable Soup Recipe

This hearty vegetable soup made with cavolo nero, garlic and thyme is sure to beat seasonal illnesses. The wide range of vegetables and spices, makes this a really fulfilling soup. The chickpeas add protein which makes this soup a well rounded meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

Instructions
 

  • Dice the onion, celery and leek into approximately 1cm pieces and add to a large saucepan.
  • Add the olive oil, season with salt and pepper and cook on a medium heat for 10 minutes stirring regularly.
  • Finely chop the garlic and add to the pan along with the thyme and bay leaves. Cook for another 2 minutes.
  • Add the vegetable stock, bring to the boil and simmer for 20 minutes.
  • Remove the stalks from the cavolo nero, roughly chop and add to the pan along with the chickpeas.
  • Cook for a further 10 minutes.
  • Remove the bay leaves then blitz with a stick blender.
  • Add the cream and cook for a final 2 minutes then serve.