Mushroom soup with chickpeas
6 servings
30 minutes
Mushroom soup with chickpeas is a harmony of rich flavors and nutritious ingredients. Inspired by European cuisine, it combines the tenderness of mushrooms, the richness of chickpeas, and the freshness of spinach. Historically, such soups were popular in peasant kitchens where simple yet hearty ingredients were skillfully used. The soup has a velvety texture thanks to blended vegetables and cream, while the aroma of thyme and garlic adds depth. It can be served as a delicate cream soup or a thicker version with chunks of vegetables, depending on preferences. Perfectly warms on cool days and pairs excellently with crusty bread. An ideal choice for those who appreciate a balance of flavor, nutritional value, and sophistication.
1
First, boil the mushrooms in salted water (you can also boil them in chicken or vegetable broth, whichever you prefer). Boil for about 10 minutes.
- Mushrooms: 350 g
2
Cut the onion, potato, and celery into cubes.
- Onion: 1 piece
- Potato: 3 pieces
- Celery: 2 pieces
3
Remove the mushrooms from the broth - it will be the base of the soup. Sauté the celery and potatoes (about 5-7 minutes). In their sautéed form, they will give a unique flavor to the soup. If you don't like the taste of fried, just boil the potatoes with celery.
- Potato: 3 pieces
- Celery: 2 pieces
4
To prepare the puree, take 4-5 ladles of broth. First, sauté the mushrooms with onions and add thyme.
- Mushrooms: 350 g
- Onion: 1 piece
- Thyme: 1 teaspoon
5
Add the ingredients to the blender: chickpeas, spinach, celery mix, potatoes, mushrooms, and onions. And definitely broth! Blend until smooth and transfer the mixture to the broth.
- Chickpeas: 200 g
- Spinach: 150 g
- Celery: 2 pieces
- Potato: 3 pieces
- Mushrooms: 350 g
- Onion: 1 piece
6
Mix thoroughly and simmer until the broth reaches the desired consistency. It's very important to balance the soup with salt and sugar. For flavor, add a clove of garlic and a quarter of a hot pepper to the boiling broth. The hot pepper can be omitted. Boil for 3-4 minutes.
- Garlic: 1 head
- Thyme: 1 teaspoon
- Cream: 1 glass
7
Remove garlic and pepper from the soup. Place the required amount on a plate. You can add cream directly to the plate — then it will become a cream soup, while the pot will have puree soup.
8
