Vegan soup of chickpeas potatoes and black cabbage

Vegan soup of chickpeas potatoes and black cabbage: a quick and easy detox recipe to recover a healthy eating rhythm after the holidays. We didn't binge: this year I prepared little good things but without exaggerating. Is, after the holidays, vegetable soups are a precious ally in the kitchen, because they allow us to eat well but in a healthy way. But if you still have a lot of leftover food from the party binges, I suggest you do not throw it away but recycle it following one of my RECIPES FOR RECYCLING LEFTOVERS of the holidays, from panettone to egg whites.

In this case I present a single dish, vegan, rich in protein made with potatoes, black cabbage and chickpeas. The base is a simple sauté with garlic, celery and carrot: the vegan soup of chickpeas potatoes and black cabbage is very fast to prepare, as you can see in this short VIDEO TUTORIAL on my YouTube channel. You can also safely use canned chickpeas. In this way the cooking time is drastically reduced and you will be able to prepare a hearty and delicious soup in less than 30 minutes.

My trick is to blend a small part of the soup to make it thicker and creamier. Eventually, drizzle of extra virgin olive oil, for me an Apulian Coratina with spicy and bitter notes, and a shower of roasted sesame seeds. Obviously, you can customize this soup by adding other types of vegetables or rice. Since we are in the perfect season for black cabbage, take a look at my article on RECIPES TO TRY WITH BLACK CABBAGE. And don't forget to try the CHICKPEA AND MUSHROOM SOUP, the classic CREAMY PASTA AND CHICKPEAS or the’TAHINA CHICKPEA HUMMUS. Have a good day.

VEGAN CHICKPEA SOUP, POTATOES AND BLACK CABBAGE

Portions: 4 Preparation: 10 minutes cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 3 voted )

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Ingredients

500 grams of chickpeas already cooked or canned

a carrot

a stalk of celery

a clove of garlic

a large potato

a bunch of kale

extra virgin olive oil, to taste

salt and pepper, to taste

sesame seeds

water or vegetable broth, to taste

Procedure

The recipe for vegan chickpea soup, potatoes and black cabbage is really simple to prepare. I suggest you prepare it a few hours in advance, you will see that it will be even tastier. As you can see in this very short VIDEO TUTORIAL you have to clean the garlic by removing the peel, peel the carrot and remove the filamentous parts of the celery. Cut carrot and celery into small pieces. Peel the potato and cut it into cubes.

Brown the garlic in a little oil and, When is golden, remove it. Add the vegetables and fry them, combining one or two tablespoons of water. After a few minutes, add the potatoes and mix. Then, unire i ceci: if you use pre-cooked chickpeas, remember to wash them under running water before using them. Mix, cover with hot water or hot vegetable broth, salt and cook covered for about 25 minutes.

While the soup is cooking, clean the black cabbage as you see in this VIDEO TUTORIAL. Wash the black cabbage and chop it finely. Before adding black cabbage to the soup, take a small amount of soup and blend it with the mini pimer. Add the blended mixture to the soup: in this way it will be even more creamy. Add the black cabbage to the soup and cook for another 5-7 minutes. Serve hot or warm soup, sprinkling with extra virgin olive oil and freshly ground black pepper. Complete with lightly toasted sesame seeds. Bon appétit!