Cream of Chickpea Soup

5 from 2 votes

Cream of chickpea soup recipe is a combination of savory vegetables and chickpeas blended to a puree and topped with crispy oil-free air-fried chickpeas. It all cooks in one-pan in 20 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 321kcal

Author: Kathy Carmichael

Ingredients

1 large white onion diced
2 large carrots diced
1 leek diced
1 clove garlic minced
15 ounces chickpeas drained
4 cups vegetable broth
2 teaspoons Hungarian paprika

Air-Fried Chickpeas

1 recipe air-fried chickpeas

Instructions

In a soup pot, saute garlic, onions, and leeks until onions are translucent
Add carrots and chickpeas; stir to combine
Add the paprika
Add 4 cups of vegetable broth and bring to a boil
Cover and reduce heat to medium-low
Cook for 20 minutes
Remove from heat and blend in a high-speed blender in batches until smooth.
I wait until it's cool, blend, and then reheat.
Just be sure if you are blending the soup when it's hot, you are very careful.

Notes

THE DIFFERENCE BETWEEN HUNGARIAN PAPRIKA AND REGULAR PAPRIKA

However, the difference between Hungarian paprika and regular paprika is flavor. For instance, normal paprika is sweet made from crushed dried chilies. Smoked paprika, on the other hand, uses chilies that are smoke-dried and then crushed. Typically smoked with oak, smoke-dried chilis have a stronger flavor. For example, some people think it tastes a little like liquid smoke in powder form.

Nutrition