Chickpea and Spinach Cream Soup
4 servings
25 minutes
Chickpea and spinach cream soup is a delicate and nutritious dish of European cuisine that combines simplicity in preparation with refined taste. The base of the soup is chickpeas, known for their rich texture and nutty flavor, while spinach adds freshness and a light herbal note. A subtle garlic aroma and creamy softness make it particularly cozy. This soup is perfect for those seeking a balance between healthiness and rich flavor. It works well as a standalone dish or paired with crispy toasts or cheese snacks. Balsamic vinegar adds a hint of acidity that highlights the depth of flavor. It's an excellent choice for a light lunch or dinner that delights with its harmonious blend of ingredients and provides a sense of comfort.
1
Chop the garlic. Rinse the chickpeas from the liquid they were in.
- Garlic: 3 cloves
- Canned chickpeas: 200 g
2
Heat olive oil in a pot, add garlic, and wait until it browns. Add chickpeas and fry for 2 minutes.
- Olive oil: 20 ml
- Garlic: 3 cloves
- Canned chickpeas: 200 g
3
Pour in the broth. Cook for about 10 minutes. Let it cool slightly, leaving a couple of spoons of unground chickpeas for decoration. Blend the rest into a homogeneous mass.
- Broth (stock): 200 ml
- Canned chickpeas: 200 g
4
Add cream to the mixture (to the consistency you like), season with salt and pepper.
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
5
Chop the spinach into strips and add it to the soup. Add balsamic vinegar to taste. Mix everything.
- Spinach: 100 g
- Balsamic vinegar: 2 tablespoons
