Best Chickpea And Root Vegetable Soup Recipes

Chickpea-and-Root-Vegetable Soup image

Provided by Martha Stewart

Number Of Ingredients 14

8 ounces dried chickpeas, to yield 2 1/2 cups soaked
2 tablespoons olive oil
1 medium onion, cut into 1/2-inch dice
2 cloves garlic, peeled and finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
2 medium carrots, peeled and cut into 1/2-inch dice
2 ribs celery, strings removed, cut into 1/2-inch dice
5 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
2 medium Yukon gold potatoes (1 pound), peeled and cut into 1/2-inch dice
2 medium parsnips, peeled and cut into 1/2-inch dice
1 ounce sundried tomatoes, cut into 1/2-inch dice
2 1/2 teaspoons salt

Steps:

Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels.
Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium low, and simmer for 1 hour.
Add the potatoes and parsnips, and simmer for 15 minutes. Add the sundried tomatoes and salt, and simmer for 10 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days.

Broccoli, Chickpea and Root Vegetable Soup image

Provided by InnerHarmonyNutriti

Categories Pumpkin

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 celeriac, peeled and cut into small chunks
1 stem broccoli, cut into florets
2 carrots, peeled and cut into small chunks
1 inch-length ginger, peeled and sliced thin
vegetable stock (enough to barely cover vegetables in the pan)
1 teaspoon curry powder (optional)
2 (15 ounce) cans cooked chickpeas, rinsed (or homemade chickpeas)

Steps:

In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
Use a hand blender, blender or food processor to purée the soup.
Add curry powder (optional). Add salt if necessary (I didn't use any.).
Add chickpeas.
Infuse love and serve!

Nutrition Facts : Calories 158.6, Fat 1.5, SaturatedFat 0.2, Sodium 353.5, Carbohydrate 30.6, Fiber 7.1, Sugar 2, Protein 7.5