Salads and soups
Salads and soups
Creamy Chickpea Soup with Reduced Sodium
Preparation time:
Serves: 5 portions
This creamy chickpea soup is a great option for those seeking a light and flavorful meal.
A simple and practical recipe, ready in just 30 minutes, that will win you over. Check out the step-by-step instructions and learn how to make an incredible chickpea soup!
Ingredients
- 2 tablespoons of oil
- 1 small chopped onion
- 1 small chopped carrot
- 1 chopped celery stalk
- ½ teaspoon of ground black pepper
- 1 cup of chickpeas, soaked for 12 hours
- ½ teaspoon of salt
- ½ teaspoon of AJI-NO-MOTO®
- 4 cups of water (200 ml)
- 2 bay leaves
- 2 tablespoons of chopped parsley
- 1 tablespoon of TERRANO® Extra Virgin Olive Oil
Modo de preparo
- In a pressure cooker, heat the oil over medium heat. Add the onion, carrot, and celery, and sauté for 20 minutes, stirring occasionally, until the onion is golden and caramelized.
- Add the black pepper, chickpeas, salt, AJI-NO-MOTO®, water, and bay leaf, mix, and cover the pot. Cook over medium heat for 10 minutes after it starts boiling.
- Turn off the heat, wait for the pressure to release, and open the pot. Remove the bay leaves and transfer the chickpeas to a blender. Blend for 2 minutes, or until creamy. Return to the pot and cook for another 2 minutes, or until the soup boils.
- Serve immediately, finishing with chopped parsley and TERRANO® Olive Oil.
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