Cream of chickpea soup

Last Updated on November 12, 2024

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ingredients

1 pk chopped onion pk butter 3 cloves garlic 1 handful baby carrots 1 liter chicken broth 2 pk bay leaf 1 can cooked organic chickpeas 1 pk fresh rosemary 4 pk fresh black pepper 250 ml water pk lemon juice

progress in the video above

1. Preheat a saucepan with butter. Add the chopped onion and garlic. Sauté. 2. Add a handful of baby carrots, saute for a minute. Pour in chicken broth. 3. Wrap in cheesecloth – black peppercorns, bay leaf and fresh rosemary. Add to the soup. 4. Pour water over the whole mixture, if necessary. Cook for about 15 minutes or until the carrots are cooked. 5. Add drained chickpeas. 6. Cook for another 5 minutes. Blend the soup with an immersion blender until smooth. 7. Add lemon juice to taste.