Chickpea and lentil cream soup
Chickpea and lentil cream soup - A warm embrace in every word
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4
Welcome to the world of delicious soups! Today I will share with you the recipe for a fragrant chickpea and lentil cream soup, perfect for chilly days or moments when you need a comforting and nutrient-rich meal. This soup is not only nutritious but also an excellent choice for vegans and vegetarians, being rich in protein and fiber.
A bit of history: Vegetable soup has historically been a dish aimed at utilizing simple yet nutritious ingredients. Chickpeas and lentils are legumes that have been used for centuries, being not only nourishing but also versatile. Both ingredients have high nutritional value and contribute to a healthy lifestyle.
Your basic ingredients:
1 tablespoon garlic and red pepper olive oil (for an extra flavor)
1 medium onion, finely chopped
1 teaspoon brown sugar (to add a touch of sweetness)
75 ml vermouth (a flavored wine that enhances the taste)
1 sprig of fresh rosemary (intense aroma)
700 ml vegetable broth (or you can use water, but broth adds extra flavor)
300 ml milk (for a special creaminess)
1 can (400 g) chickpeas, drained
1 can (400 g) lentils, drained
Sea salt and black pepper, to taste
Step by step - How to prepare chickpea and lentil cream soup:
1. Start by heating the vegetable broth in a medium pot until it boils. This step will help extract flavors from the rosemary. Once it starts boiling, remove the pot from the heat, add the rosemary sprig, cover, and let it infuse for 15 minutes. This time will allow the flavors to blend and create a delicious base for your soup.
2. In another pot, add the garlic and red pepper olive oil over medium heat. When the oil is hot, add the chopped onion and brown sugar. Sauté the onion for about 5-7 minutes, or until it becomes soft and starts to caramelize. This stage is crucial as caramelization adds a natural sweetness that will balance the soup's flavors.
3. After the onion has caramelized, pour the vermouth into the pot. Let it boil for 3-5 minutes, or until most of the liquid has evaporated. This step will concentrate the flavors and add an additional layer of complexity.
4. Now, add the rosemary-infused vegetable broth, milk, chickpeas, and lentils to the pot. Let it boil for 15 minutes. This time will allow the ingredients to combine and enrich each other. It’s the perfect moment to enjoy the delicious aroma filling your kitchen.
5. After the time is up, remove the pot from the heat and take out the rosemary sprig. Use an immersion blender to puree the entire mixture until you achieve a smooth paste with the desired consistency. If you prefer a thinner soup, you can add a few extra drops of water or milk.
6. Season the soup with sea salt and black pepper to taste. Taste and adjust the spices to ensure you achieve a balanced flavor.
7. Pour the soup into bowls and serve hot. You can add a sprig of fresh rosemary or a few crispy croutons for an extra texture. If desired, a drizzle of extra virgin olive oil on top will add an intense flavor and an elegant touch.
Practical tips:
- If you don’t have vermouth, you can use dry white wine or even balsamic vinegar, but reduce the amount so it doesn’t overpower the other flavors.
- The soup can be stored in the fridge for 3-4 days and can be frozen for up to 3 months. This makes it perfect for meal prep!
- If you like a spicier taste, you can add chili flakes during the onion sautéing stages.
Frequently asked questions:
1. Can I use dried chickpeas and lentils? Yes, but make sure to soak and boil them beforehand.
2. How can I enrich the soup? Add vegetables like carrots or celery during the onion sautéing for an extra nutrient boost.
3. Is this soup suitable for vegans? Absolutely! It is an excellent option, rich in plant-based proteins.
Share this chickpea and lentil cream soup with your loved ones, and enjoy every spoonful filled with flavor and comfort. It can be served alongside a fresh green salad or with a slice of crusty bread. This soup is not just a meal, but an experience that will enrich your soul.
In conclusion, chickpea and lentil cream soup is a simple and quick recipe, yet full of flavors and nutritional benefits. Savor every moment of the cooking process and enjoy the final result!
Ingredients: 1 tablespoon olive oil with garlic and red pepper, 1 onion, chopped, 1 teaspoon brown sugar, 75 ml vermouth, 1 sprig of rosemary, 700 ml vegetable broth, 300 ml milk, 1 can (400) g chickpeas, drained, 1 can (400) g lentils, drained, sea salt and black pepper, to taste
