Chickpea Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chickpea velouté is my go to when I want something nourishing and satisfying without spending hours in the kitchen. With just forty five minutes from start to finish, it's perfect for busy weeknights, and honestly, it won't break the bank either. Chickpeas are packed with fiber and protein, so this creamy soup keeps you full and energized. The beauty of this recipe is how simple it is: just sauté your aromatics, add broth and chickpeas, then blend until silky. A squeeze of lemon juice at the end brightens everything up beautifully. Trust me, this has become a favorite in my kitchen.
Ella x
Ingredients
- 800 gcanned chickpeas(drained and rinsed)
- 800 mlvegetable broth
- 1onion(diced)
- 3garlic cloves(minced)
- 1carrot(chopped)
- 1celery stalk(chopped)
- 30 mlolive oil
- 2 gground cumin
- 5 gsalt(to taste)
- 2 gblack pepper(to taste)
- 15 mllemon juice
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, stirring occasionally until softened, about 5 minutes.
Tip: Cut your vegetables roughly the same size so they cook evenly.
- 2
Add the minced garlic and ground cumin to the pot, stirring constantly for about 1 minute until fragrant.
Tip: Don't let the garlic burn or it will taste bitter.
- 3
Pour in the vegetable broth and add the drained chickpeas. Bring the mixture to a gentle simmer.
Tip: If using homemade broth, taste it first as saltiness varies.
- 4
Let everything simmer for 15 minutes to allow the flavors to meld together.
Tip: This resting time develops the soup's depth.
- 5
Remove the pot from heat and let it cool for 2 minutes, then carefully transfer the soup in batches to a blender or food processor.
Tip: Don't overfill the blender to avoid splashing hot liquid.
- 6
Blend until completely smooth and silky, then return the blended soup to the pot.
Tip: For extra creaminess, blend half the soup and stir it back for a chunky texture if preferred.
- 7
Stir in the lemon juice and season with salt and pepper to taste. Gently reheat over low heat without boiling.
Tip: The lemon brightens all the flavors beautifully.
- 8
Serve hot in bowls, drizzling with a little olive oil and fresh herbs if you have them on hand.
Tip: A sprinkle of paprika or fresh parsley makes it look restaurant-quality.
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