Chickpea and Root Vegetable Soup

Name: Chickpea and Root Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 2 cloves garlic (minced); 2 carrots carrots (peeled and diced); 2 parsnips (peeled and diced); 1 potato (peeled and diced); 1 can chickpeas (drained and rinsed); 1.5 litres vegetable broth; 1 teaspoon ground cumin; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon lemon juice (freshly squeezed); 2 tablespoons fresh parsley (chopped)

60 min 6 servings Easy

All Recipes

Chickpea and Root Vegetable Soup

A hearty and nutritious soup featuring chickpeas and root vegetables, perfect for warming up on a chilly day.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Easy

This Chickpea and Root Vegetable Soup is a comforting and nutritious dish that combines the earthy flavours of root vegetables with the protein-rich goodness of chickpeas. It's a perfect meal for those cold Canadian winters, offering warmth and nourishment in every bowl. Root vegetables like carrots, parsnips, and potatoes are not only hearty and filling but also packed with vitamins and minerals. When paired with chickpeas, this soup becomes a complete and satisfying meal. Whether you're looking for a healthy lunch option or a cozy dinner, this soup is sure to please.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the Ingredients

Chop all vegetables into even-sized pieces for uniform cooking.

Pro tip: Use a sharp knife to make chopping easier and safer.

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.

Pro tip: Avoid browning the garlic as it can become bitter.

Add Vegetables

Add the carrots, parsnips, and potato to the pot. Stir well and cook for another 5 minutes.

Pro tip: Stir occasionally to prevent sticking.

Incorporate Chickpeas and Spices

Add the chickpeas, ground cumin, salt, and black pepper. Stir to combine all the ingredients.

Pro tip: Adjust the amount of cumin to suit your taste.

Simmer the Soup

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender.

Pro tip: Cover the pot to retain heat and moisture.

Finish and Serve

Stir in the lemon juice and fresh parsley just before serving. Taste and adjust seasoning if necessary.

Pro tip: For extra flavour, garnish with a dollop of yoghurt or a sprinkle of paprika.

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Tips & Tricks

<ul><li>Use canned chickpeas for convenience, or soak dried ones overnight for a fresher taste.</li><li>Chop vegetables uniformly for even cooking.</li><li>Adjust seasoning at the end to suit your taste.</li><li>For a thicker consistency, partially mash the soup with a potato masher.</li></ul>

Serving Suggestions

Serve this soup with a slice of crusty bread or a side salad for a complete meal. It pairs wonderfully with a light, citrusy white wine or a crisp apple cider. This soup can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months, making it a great option for meal prep.