Creamy Chickpea & Rosemary Soup
"Super-creamy non-dairy soup to sooth your soul!"
Serves 6 | Prep Time 15 | Cook Time 30Why I Love This Recipe
Discovered this recipe in an effort to find a creamy soup that was workable for both lactose intolerant and vegetarian friends. Always a hit and really economical. Enjoy!
Submitted by: "Dawn Nadeau"
Ingredients You'll Need
3 tablespoons olive oil
5 garlic cloves, finely chopped
1 tablespoon fresh rosemary leaves, minced
1/2 teaspoon crushed red pepper chili flakes
3 (15 - 19 ounce) cans of chickpeas, rinsed and drained
4 cups of chicken or vegetable broth
2 tablespoons of fresh lemon juice
Directions
In a large saucepan, heat the oil over medium heat and add garlic, rosemary an red pepper chili flakes.
Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
Reduce heat and simmer 30 minutes; let cool slightly.
Use a hand blender to puree soup until just smooth OR transfer soup to a blender, cover and puree until just smooth.
Return to the saucepan and stir in lemon juice and sea salt to taste.
Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
