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Creamy Chickpeas and Potatoes Soup

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Creamy Chickpeas and Potatoes Soup

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Ingredients

Adjust Servings:
450 g Chickpeas
2 Potatoes
1 Carrot
1 coast Celery
2 sprigs Thyme
to taste Extra Virgin Olive Oil
to taste Salt
Vegetable Broth

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Features:
  • Fast
  • Gluten Free
  • Healty
  • Light
  • Vegan
  • Vegetarian
Cuisine:
  • 35
  • Serves 4
  • Easy

Ingredients

Directions

Steps

1
Done

First of all, heat the extra virgin olive oil in a pot with the two thyme sprigs.

2
Done

Chop the carrot and celery and add them to the pot once the oil is hot, then stir fry for 5 minutes together with a pinch of salt.

3
Done

Peel the potatoes and cut into fairly small cubes, pour them into the pot and let them brown for a few minutes on a fairly lively flame.

4
Done

Finally, add the chickpeas and the vegetable broth until all the vegetables are covered.

5
Done
20

Bring everything to a boil, then cover with a lid and lower the heat so that the broth continues to simmer, and cook for 15-20 minutes until the vegetables are soft.

6
Done

Turn off the heat, remove the thyme sprigs and blend everything with an immersion blender until you have a smooth and homogeneous cream (if you want you can keep aside a few tablespoons of vegetables for the decoration of the dishes). If it is too thick, lengthen with a little broth, on the contrary leave it on the stove to dry until the desired density is reached. Serve immediately hot, completing each dish with fresh thyme and, if you have, some pink pepper.

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