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This Creamy Chickpea Soup with Gremolata is a healthy and comforting one-pot soup full of flavors and with every day ingredients! Despite being creamy, is wholesome, naturally thickened (no coconut milk or cashews).

 

TIPS for making this Creamy Chickpea Soup

• Dice the potatoes finely into small cubes, so they cook faster.
• How to make this soup Creamy? First, the soup is partially blent. Blending a third part of the soup thickens up and creamifies the texture of the soup. Also, two of the main ingredients create natural creaminess without adding any coconut milk or cashews. These are potatoes and chickpeas.
• Make the Gremolata Sauce while the soup is simmering, and serve it on top of each bowl with the soup.
• You can vary the amount of vegetable broth if you like it more thick or smooth. In this recipe the final Soup is thick and hearty but if you like it smoother, add 1/2 cup more of vegetable broth.
• This soup is Freezer-friendly and the Gremolata Sauce can be stored in the fridge for a few days in a glass jar or frozen into ice cubes with more Extra Virgin Olive Oil.

Serve this Creamy Soup with Gremolata Sauce which has a fruity lemon flavor mixed with fresh herbs that creates the perfect balance with the chickpeas and chard.

Need more inspiration for Legume Recipes? Check out our favorite ones:

• Easy Creamy Cauliflower Soup
• Chickpea Savory Pancakes
• Lentil Salad with Vegan Feta | High in Protein & Iron
• Cauliflower & Potato Mash with spicy roast Chickpeas

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Mains

Creamy Chickpea Soup with Gremolata | Vegan & GF

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Creamy Chickpea Soup with Gremolata, a healthy and comforting one-pot soup full of flavors and with every day ingredients!

Ingredients

• 2 cans of cooked chickpeas, drained (480 g)
• 1 white onion, chopped
• 1/2 red onion, chopped
• 5 cloves garlic, minced
• 1 medium zucchini, diced
• 2 medium potatoes, diced
• 2 medium carrots, diced
• 2 cup frozen artichokes, chopped (300 g)
• 3 cups of vegetable broth or water (710 g)
• 200g fresh chard leaves, chopped
• 2 Tbsp EVOO (Extra Virgin Olive Oil) (30 g)
• Salt and pepper to taste
• Pinch of cayenne powder (optional)
• 2 tsp mix herbs (oregano, thyme and rosemary)

Instructions

1. In the Instant Pot/Pressure Cooker or traditional pot sauté the vegetables: onion, garlic, carrot, and zucchini with the hot oil. Cook for 6-8 minutes, or until the vegetables are softened.
2. Add salt, pepper, cayenne, and mix herbs. Add a little of the broth if the base starts to burn.
3. Add the potatoes (the smaller they are cut, the faster the soup will be ready), the artichokes, the cooked chickpeas previously drained and the vegetable stock or water.
4. Close the Instant Pot/pressure cooker and let it cook for 4 minutes from the moment it starts to beep. If you use a traditional pot, you will need 15 minutes.
5. Once the 7-minute timer goes off, allow a natural pressure release for 10 minutes.
6. With an immersion blender blend a third part of the soup, or transfer a third part of the soup to a stand blender and blend until creamy. Add the chopped chard and let it rest for 5 more minutes.
7. Serve hot with Gremolata Sauce, drizzle of the extra virgin olive oil and Naan Bread.