TypeSoup
Raw materialChickpeas
DifficultyBeginner
AuthorGreen dining room
Classic Slovak soup in healthy clothes.
Chickpeas will not only add flavor to the soup satiety, but also thickens. And since the soup is not thickened no flour, is also suitable for gluten-free diet.
The recipe comes from the coordinator Green dining room, Lucy Trefná and you can also find it in cookbook e-book Autumn Cooking Recipes.
Approximate price per 1 serving is 0.41 EUR excluding VAT (at the time of recipe creation)
Ingredients for 10 servings
- 200g Onion
- 50g Garlic
- 1 kg Potatoes
- 400 g Chickpeas (sterilized)
- 150 ml Vegetable cream
- 3 g Salt
- 300 g Carrots
- 5 g Dill
- 2 g Ground black pepper
- 1 g Bay leaf
- Lemon juice
Technological process
- Cut the onion and garlic into larger pieces.
- Heat the oil in a soup pot and add the onion and (fresh or dried) garlic. Fry briefly in the oil.
- Peel the potatoes and cut them into approximately 2 cm cubes and add them to the pot.
- Drain the chickpeas and rinse them with water until they stop foaming. Set some aside for the final garnish on the plate (set aside as many tablespoons of chickpeas as there are servings). Add the rest to the pot, cover with water and cook for about 15 minutes. After cooking, remove a few pieces of carrot and set aside for the final garnish.
- Blend the cooked soup with a hand blender or in a stand mixer, add the vegetable cream, salt, pepper, dill and lemon juice. Blend or stir with a wooden spoon for a few seconds.
- Pour back into the pot, add the carrots and serve.
- We can garnish the soup on a plate with carrot slices, fresh dill, and the remaining chickpeas.
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