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Velouté Chickpea Soup

  • 3h
    • Preparation 30 min
    • Resting 2h
    • Cooking 30 min
Recipe for Kult Pro High-speed Blender

Ingredients

4 People
  • For the soup:
  • 1 tbsp. Olive oil
  • 1 Medium onion finely chopped
  • 2 Garlic, minced
  • 1 tsp. Dried oregano
  • 0.5 tsp. Red pepper flakes adjust to taste
  • 2 tbsp. Tomato paste
  • 450 g Canned chickpeas, drained and rinsed
  • 4 cups Low sodium vegetable broth
  • 0.3 cups Sundried tomatoes, chopped
  • 0.5 Lemon, juice
  • 1 cups Full-fat coconut milk from a can
  • 3 cups Fresh spinach
  • Salt and black pepper to taste
  • For decorating:
  • Edible flowers
  • Pumpkin Seeds

Preparation

Step 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until golden, about 3-4 minutes. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
tbsp. Olive oil
Medium onion finely chopped
Garlic, minced
tsp. Dried oregano
tsp. Red pepper flakes adjust to taste
Step 2
Add the chickpeas and tomato paste to the pot.Pour in the vegetable broth. Give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
tbsp. Tomato paste
g Canned chickpeas, drained and rinsed
cups Low sodium vegetable broth
Step 3
Using the Kult Pro High-speed Blender, carefully blend about half of the soup until it's smooth and creamy. This will help thicken the soup while leaving some chickpeas intact for texture.
Step 4
Stir in the chopped sundried tomatoes, lemon juice, cup of coconut milk, and spinach. Simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt.
cups Sundried tomatoes, chopped
Lemon, juice
cups Full-fat coconut milk from a can
cups Fresh spinach
Step 5
Season with salt and black pepper to taste. Ladle the soup into bowls. Garnish with edible flowers and pumpkin seeds, and enjoy!
Salt and black pepper to taste
Edible flowers
Pumpkin Seeds