Plat
Creamy Mushroom Chickpea Soup
30 minPour 4Nutri-Score B€€
B
30 min
30 minCreamy Mushroom Chickpea Soup
recette de
PlantHabit | Plant-Based
@planthabit.recipes
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
olive oilÉpicerie30 ml
mushrooms (sliced)Fruits et légumes227 g- yellow onion (chopped)Fruits et légumes1 morceau
saltÉpices5 g
chickpeas (canned, rinsed and drained)Épicerie425 g- vegetable brothÉpicerie720 ml
Italian seasoningÉpices2 g- light coconut milk (canned)Épicerie400 ml
- lemon juice (freshly squeezed)Fruits et légumes30 ml
spinach (or kale)Fruits et légumes60 g- whole-grain bread (sliced and toasted)Boulangerie4 morceaux
- chipotle chili flakes (optional)Épices1 g
black pepper (to taste)Épices1 g
par portion
Nutrition
285kcal
- Glucides
- 33 g
- Protéines
- 10 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Marmite
wooden spoon
pas à pas
Préparation
- Étape 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.
- Étape 2
Add chickpeas and broth
- Stir in the chickpeas, vegetable broth and Italian seasoning.
- Bring to a boil.
- Étape 3
Simmer
- Reduce the heat and simmer to blend the flavors.
- Étape 4
Make it creamy
- Stir in the coconut milk and lemon juice.
- Adjust the salt and pepper to taste.
- Étape 5
Wilt the greens
- Add the spinach and let it wilt.
- Étape 6
Serve
- Ladle the soup into bowls and serve warm with whole-grain toast.
- Garnish with chili flakes, if using.