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🍲 Creamy Chickpea and Chard Soup

206 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (can; drained weight)
• 2 stalks celery
• 1 stalk leek
• 2 tbsp olive oil
• 1 shallot
• 2 garlic cloves
• 500 ml vegetable broth
• 250 g small chard (1 small chard)
• salt
• pepper

Instructions

1. 1. Open the can of chickpeas and drain the liquid. Rinse the legumes under cold water and let them drain well.
2. 2. Wash the celery and remove any stringy fibers. Cut the vegetable into very small cubes.
3. 3. Cut the leek lengthwise, wash it thoroughly, and remove the tough outer layers. Cut the vegetable into fine cubes as well.
4. 4. Heat one tablespoon of oil in a large pot.
5. 5. Peel the shallot and the garlic. Chop both ingredients very finely.
6. 6. Add the chopped shallot and garlic to the pot. Sauté them over medium heat until they are translucent and soft.
7. 7. Add the diced celery and leek to the pot. Sauté the vegetables for two to three minutes.
8. 8. Add the drained chickpeas to the pot.
9. 9. Pour the vegetable broth into the pot.
10. 10. Let the soup simmer over low heat for about twenty minutes.
11. 11. Wash the chard thoroughly and spin it dry.
12. 12. Cut out the tough stems of the chard. Cut the stems into thin strips.
13. 13. Cut the chard leaves into thin strips as well.
14. 14. Puree the soup roughly with a hand blender. Leave some chickpeas whole so they are still visible.
15. 15. Add the cut chard stems and leaves to the soup.
16. 16. Let the chard heat through in the soup for two to three minutes over low heat.
17. 17. Season the soup with salt and pepper to taste.
18. 18. Fill four plates with the soup.
19. 19. Drizzle the finished soup with the remaining oil.

Nutrition per serving

• kcal: 206
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 22 g