Hoofdgerecht
Creamy Mushroom Chickpea Soup
30 minVoor 4Nutri-Score B€€
B
30 min
30 minCreamy Mushroom Chickpea Soup
recept van
PlantHabit | Plant-Based
@planthabit.recipes
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
olive oilVoorraadkast30 ml
mushrooms (sliced)Groente en fruit227 g- yellow onion (chopped)Groente en fruit1 stuk
saltKruiden en specerijen5 g
chickpeas (canned, rinsed and drained)Voorraadkast425 g- vegetable brothVoorraadkast720 ml
Italian seasoningKruiden en specerijen2 g- light coconut milk (canned)Voorraadkast400 ml
- lemon juice (freshly squeezed)Groente en fruit30 ml
spinach (or kale)Groente en fruit60 g- whole-grain bread (sliced and toasted)Bakkerij4 stukken
- chipotle chili flakes (optional)Kruiden en specerijen1 g
black pepper (to taste)Kruiden en specerijen1 g
per portie
Voedingswaarden
285kcal
- Koolhydraten
- 33 g
- Eiwitten
- 10 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Soeppan
wooden spoon
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Add chickpeas and broth
- Stir in the chickpeas, vegetable broth and Italian seasoning.
- Bring to a boil.
- Stap 3
Simmer
- Reduce the heat and simmer to blend the flavors.
- Stap 4
Make it creamy
- Stir in the coconut milk and lemon juice.
- Adjust the salt and pepper to taste.
- Stap 5
Wilt the greens
- Add the spinach and let it wilt.
- Stap 6
Serve
- Ladle the soup into bowls and serve warm with whole-grain toast.
- Garnish with chili flakes, if using.