Chickpea and Spinach Cream Soup
Soups • European
Description
You can use water instead of any broth. It's up to personal preference. Balsamic vinegar adds a tangy flavor to the soup, which I really love. But if you prefer a creamier taste, you can skip it. Balsamic is more of an acquired taste.
Ingredients
- Chickpea 5 oz
- Spinach 5 oz
- Garlic 3 cloves
- Chicken Broth 5 fl oz
- Cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar 2 spoons
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Chop the garlic. Rinse the chickpeas to remove the liquid they were stored in.
Step 2
In a pot, heat olive oil and add garlic, waiting until it turns golden brown. Add chickpeas and sauté for about 2 minutes.
Step 3
Pour in the broth. Cook for about 10 minutes. Let it cool slightly, reserving a couple of spoonfuls of whole chickpeas for garnish. Blend the rest into a smooth mixture.
Step 4
Add cream to the mixture (to your desired consistency), then season with salt and pepper.
Step 5
Chop the spinach into strips and add it to the soup. Also, add balsamic vinegar to taste. Stir everything together.
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