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Creamy Mushroom Chickpea Soup
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Creamy Mushroom Chickpea Soup

30 minServes 4Nutri-Score B€€
from @planthabit.recipes1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry30 ml
  • mushrooms (sliced)Produce227 g
  • yellow onion (chopped)Produce1 piece
  • saltSpices5 g
  • chickpeas (canned, rinsed and drained)Pantry425 g
  • vegetable brothPantry720 ml
  • Italian seasoningSpices2 g
  • light coconut milk (canned)Pantry400 ml
  • lemon juice (freshly squeezed)Produce30 ml
  • spinach (or kale)Produce60 g
  • whole-grain bread (sliced and toasted)Bakery4 pieces
  • chipotle chili flakes (optional)Spices1 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

285kcal

Carbs
33 g
Proteins
10 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • wooden spoon

step by step

Method

  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.
    Step 1

  2. Add chickpeas and broth

    • Stir in the chickpeas, vegetable broth and Italian seasoning.
    • Bring to a boil.
    Step 2

  3. Simmer

    • Reduce the heat and simmer to blend the flavors.
    Step 3

  4. Make it creamy

    • Stir in the coconut milk and lemon juice.
    • Adjust the salt and pepper to taste.
    Step 4

  5. Wilt the greens

    • Add the spinach and let it wilt.
    Step 5

  6. Serve

    • Ladle the soup into bowls and serve warm with whole-grain toast.
    • Garnish with chili flakes, if using.
    Step 6
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