No cream "creamy" vegetable soup
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The secret to this cream-free soup’s silky consistency is blending the chickpeas and broth in a blender or food processor before cooking.
Ingredients
Reduced sodium chicken broth
5 cup(s)
Canned chickpeas
15 oz
Olive oil
1 Tbsp
Carrots
2 medium
Red bell pepper
1 medium
Onion
1 medium
Garlic
3 clove(s)
Rosemary
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Fresh parsley
2 Tbsp
Instructions
1
Puree the broth with the chickpeas in a blender (in batches if necessary).
2
Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, bell pepper, onion, and garlic; cook, stirring, until the carrots are crisp-tender, about 5 minutes.
3
Stir in the chickpea mixture, rosemary, salt, and black pepper. Stir in a little water if the soup is too thick. Cook over medium heat until heated through, about 4 minutes. Serve sprinkled with the parsley.
4
Serving size: about 1 1⁄2 cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.