Creamy Chickpea Soup and Paprika Oil
It’s hard to believe this creamy soup is vegan. Make big batches and freeze the leftovers. This reheats beautifully and can be a delicious hot soup to enjoy on a chilly day.
MAKES ABOUT 10 CUPS OF SOUP OR
13 (6-OUNCE) SERVINGS
GATHER
1 cup dried chickpeas, sorted, rinsed, and soaked overnight
2 teaspoons olive oil, divided
2 medium onions, chopped, divided (about 2 cups total)
2 garlic cloves, chopped (about 1 tablespoon)
2 tablespoons chopped fresh oregano, divided
2 quarts vegetable broth, or water
1 tablespoon low sodium soy sauce
Black pepper, to taste
1 rib celery, chopped (about
2 ounces)
1 cup cauliflower florets, chopped (about 6 ounces)
1 medium tomato, stem removed, chopped (about
4½ ounces)
FOR GARNISH:
Make Paprika Oil:
Mix 1 tablespoon olive oil with ½ teaspoon paprika and 2 tablespoons fresh parsley, chopped
1. Drain the soaked chickpeas and discard the soaking liquid. Set beans aside.
2. In a medium-size stock pot, heat 1 teaspoon olive oil over medium-high heat. Add 1 cup onions, garlic, and
1 tablepoon oregano; sauté about 5 minutes until the onion is golden.
3. Add presoaked chickpeas, vegetable broth, soy sauce, and black pepper; bring to a boil. Reduce heat and simmer, uncovered, for about
1 ½ hours or until beans are tender. Replenish liquid to keep beans covered as they cook. Reserve ½ cup of the cooked beans for garnishing the soup.
4. In a large sauté pan, heat remaining olive oil over a medium heat and sauté remaining onion for 5 minutes, or until golden. Add celery, cauliflower, tomato, and remaining oregano; sauté 5 to 8 minutes.
5. Transfer the sautéed vegetables to the cooked beans and broth; simmer together for 5 minutes.
6. Place the bean/vegetable mixture in a blender or food processor and process until pureed. Return the puree back to the stock pot, add the reserved beans, and adjust the seasoning with additional soy sauce and black pepper to taste, if needed. Add more vegetable broth if the soup is too thick.
7. Serve the soup hot in warmed bowls. Drizzle with ¼ teaspoon Paprika Oil and top with parsley.