Vegan spinach parsley soup with roasted chickpeas

Vegan spinach parsley soup with roasted chickpeas


Credit to Lealou

For two servings.

For the roasted chickpeas:
100 g chickpeas (can), rinsed and drained
2 tbsp olive oil
1 pinch (smoked) paprika powder
Sea salt flakes and black pepper, freshly ground

For the soup:
1 garlic clove
1 small white onion
1 large potato (175 g)
1 tbsp vegetable oil
500 ml vegetable stock
200 g baby spinach, e.g. by Florette
30 g parsley, washed, plus few more sprigs to garnish (optional)
100 ml coconut milk
Salt and pepper

To serve (optional):
Chili flakes
Sprouts, e.g. radish or alfalfa

Preheat the oven to 180°C (fan). Line a baking tray with baking paper.

Rinse and drain the chickpeas, then dry them between two lines of kitchen paper, using some pressure with your hands to allow the skin to come off the chickpeas. Peel any remaining chickpeas.

Transfer the chickpeas to the baking tray, mix with olive oil and paprika powder. Bake the chickpeas in the hot oven for 25 minutes, turning the chickpeas a few times.

In the meantime, peel and roughly chop garlic, onion and potato.

Heat the oil in a medium-sized saucepan, sauté garlic, onion and potato for a minute or so. Add the vegetable stock to the saucepan, allow the potato to simmer for 10 minutes.

Add the spinach to the stock, allow to wilt, then add the parsley.

Remove the saucepan from the stove, blend the soup in a mixer or with a hand-mixer. Stir in the coconut milk, season with salt and pepper to taste.

Divide the soup over two bowls, top with roasted chickpeas and any further toppings to taste. Serve immediately.

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