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🍽️ Light vegetable soup with potatoes and chickpeas

180 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 tsp rosemary needle (freshly chopped)
• 3 tbsp olive oil
• 100 g chickpeas
• 150 g potatoes
• 100 g white cabbage
• 50 g snow peas
• 100 g zucchini
• 1 beefsteak tomato
• 2 bay leaves
• 1 carrot
• 0.5 bell pepper
• 600 ml vegetable broth
• salt
• pepper (from the mill)
• 1 pinch cumin

Instructions

1. 1. Cover the chickpeas with water the day before and let them soak overnight.
2. 2. Peel the onion and dice it finely.
3. 3. Peel the garlic and chop it finely.
4. 4. Drain the soaking water from the chickpeas.
5. 5. Peel the potato and cut it into cubes of about 2 cm.
6. 6. Remove the hard core and thick veins from the white cabbage.
7. 7. Wash the white cabbage and cut the leaves into coarse strips.
8. 8. Wash the snow peas and trim the ends.
9. 9. Cut the snow peas into 3-4 cm long pieces.
10. 10. Wash the zucchini and cut it into cubes.
11. 11. Briefly pour boiling water over the plum tomato.
12. 12. Shock the tomato immediately in ice-cold water.
13. 13. Peel the skin off the tomato.
14. 14. Cut the flesh of the tomato into small cubes.
15. 15. Peel the carrot and cut it into small cubes.
16. 16. Dice the bell pepper finely.
17. 17. Sweat the onion in hot oil in a pot until translucent.
18. 18. Add the garlic and rosemary.
19. 19. Let everything sweat for a few minutes.
20. 20. Add the chickpeas, carrots, potatoes, white cabbage, and bay leaves.
21. 21. Sweat the ingredients briefly.
22. 22. Deglaze with vegetable broth.
23. 23. Cook the soup for 15 minutes.
24. 24. Stir in the remaining vegetables.
25. 25. Let everything simmer quietly for another 5-10 minutes.
26. 26. Season with salt, pepper, and cumin.
27. 27. Divide the soup onto plates to serve.
28. 28. Serve the soup with white bread.

Nutrition per serving

• kcal: 180
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 19 g