Plato principal
Creamy Mushroom Chickpea Soup
30 minPara 4Nutri-Score B€€
B
30 min
30 minCreamy Mushroom Chickpea Soup
receta de
PlantHabit | Plant-Based
@planthabit.recipes
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
olive oilDespensa30 ml
mushrooms (sliced)Frutas y verduras227 g- yellow onion (chopped)Frutas y verduras1 pieza
saltEspecias5 g
chickpeas (canned, rinsed and drained)Despensa425 g- vegetable brothDespensa720 ml
Italian seasoningEspecias2 g- light coconut milk (canned)Despensa400 ml
- lemon juice (freshly squeezed)Frutas y verduras30 ml
spinach (or kale)Frutas y verduras60 g- whole-grain bread (sliced and toasted)Panadería4 piezas
- chipotle chili flakes (optional)Especias1 g
black pepper (to taste)Especias1 g
por ración
Nutrición
285kcal
- Carbohidratos
- 33 g
- Proteínas
- 10 g
- Grasas
- 13 g
lo que usará
Utensilios
Olla
wooden spoon
paso a paso
Preparación
- Paso 1
Sauté the mushrooms and onion
- Heat the olive oil in a large pot over medium-high heat.
- Add the mushrooms, onion and salt.
- Cook until the mushrooms release their moisture.
- Paso 2
Add chickpeas and broth
- Stir in the chickpeas, vegetable broth and Italian seasoning.
- Bring to a boil.
- Paso 3
Simmer
- Reduce the heat and simmer to blend the flavors.
- Paso 4
Make it creamy
- Stir in the coconut milk and lemon juice.
- Adjust the salt and pepper to taste.
- Paso 5
Wilt the greens
- Add the spinach and let it wilt.
- Paso 6
Serve
- Ladle the soup into bowls and serve warm with whole-grain toast.
- Garnish with chili flakes, if using.