Cream of chickpea soup

This is a smooth, creamy and easy to make soup, wonderful for a light weeknight supper.

Ingredients (serves 4-6)

- 1 cup boiled (or canned) chickpeas , drained

- 1 onion, minced

- 3 carrots, sliced

- 3 potatoes, diced

- 3 garlic cloves, minced

- 1.5 l vegetable broth (or more)

- a handful parsley, chopped

- 1 cup coconut/almond milk

- 1 Tablespoon coconut oil

- 1 teaspoon cumin

- a pinch cayenne 

- salt and pepper, to taste

 Heat the coconut oil and sauté the onions with the garlic until translucent, add the carrots and potatoes and cook for 5 minutes longer, stirring often. Add the chickpeas and spices, cook, stirring continuously, for a minute then add enough vegetable broth (or water) to completely cover the vegetables and simmer for about 20 minutes or until cooked. Remove from heat and purée the soup using an immersion blender (or any other blender available). Return to heat and gradually add in as much coconut oil as desired. Adjust seasonings to taste and serve with garlic croutons (recipe here) and fresh parsley. Enjoy!