Description
A delicious and hearty but not heavy soup. Chickpeas are great for making soups, as it has a very gentle, even creamy taste. This soup made with chickpeas and green vegetables. A slight piquancy is given by the addition of capers. The soup is suitable for diet and for Fasting.
Ingredients
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Chickpeas
200 g
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Water
1.5 l
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Broccoli
100 g
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Brussels sprouts
100 g
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Spinach
30 g
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Green beans
100 g
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Olive oil
4 Tbsp
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Onion
70 g
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Celery root
100 g
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Capers
1 Tbsp
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Salt
Cooking
Onions and celery root peel, cut into arbitrarily. If you like more petiolar celery - you can easily replace on the root are petiolate
Heat the oil and lightly saute the onion and celery until transparent
For soup I chose the chickpea TM "Mistral". Let soak for 10-12 hours in cold water, then drain the water. Fill it again with clean water and cook until tender, about 1 hour. The chickpeas should be very soft. Part of the broth, drain and save
Now, of course, not the season, so all the vegetables (including spinach) I have frozen. In the summer, of course, you can cook with fresh vegetables
To the chickpeas add the vegetables and cook for another 10 minutes
Season the soup with fried onions with celery and remove from heat
Grind the soup in a blender to puree. Apart noevym broth to desired consistency, add salt to taste
Capers finely chop and add to soup. You can grind them along with the soup
When serving you can put a few pieces of capers and drip 2-3 drops of olive oil.
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