Creamy Veggie Chickpea Soup (Print Version)
# Ingredients:
→ Veggies
01 -
Zucchinis - 5 whole pieces
02 -
1 onion
03 -
Garlic cloves - 2 pieces
→ Liquids
04 -
Vegetable or chicken stock - 800 ml
→ Protein and Cheese
05 -
1 can of chickpeas
06 -
1 tablespoon grated Parmesan
→ Oils and Fats
07 -
1 spoon of olive butter
08 -
Olive oil - 1 tablespoon + some extra to drizzle
09 -
Extra virgin olive oil - for garnish
→ Seasoning
10 -
Salt - as much as you like
11 -
Pepper - to your taste
# Instructions:
01 -
Wash the zucchinis and slice them into thin circles. Peel the onion and cut it into strips.
02 -
Put the onions in a mixer or cooker bowl with olive oil and butter. Select the simmering program and cook at 130°C for 5 minutes.
03 -
Pour in the zucchini slices and stock. Attach the chopping blade (Ultrablade) and start the soup-making program.
04 -
Toss in Parmesan and chickpeas, keeping a small portion aside for decoration. Salt and pepper the soup to your liking.
05 -
First blend at speed 6 for 30 seconds, then crank it up to speed 10 for another 10 seconds.
06 -
Dish out the soup into bowls. Top it with a drizzle of extra virgin olive oil, a sprinkle of fresh black pepper, some chickpeas, and a touch of Parmesan.
# Notes:
01 -
A creamy soup that doesn't need cream
02 -
Packed with veggies and proteins
03 -
Can be stored in the fridge for up to 2 days