Does this soup look soapy to anyone else? I swear to you, it's not. Nor does it taste soapy. That was just the result of blending the roasted chickpeas. It created a little froth. I actually tried really hard to scoop up the froth for a pretty picture but it kept coming back! Oh well... I hope you disregard that because this soup was actually really delicious! I love roasted chickpeas and mushrooms, but since I've been craving soups lately, I decided to turn my normal side dish into a healthier version of a cream of mushroom soup. You could use less liquid in this to make it creamier (or more chickpeas), but I think I liked it best this way. Not too creamy, but thicker than a broth-based soup. Perfect for a cold winter day (although it hasn't been that cold...global warming anyone?).
(Not Soapy) Roasted Chickpea and Mushroom Soup
3 cups chicken broth
1 cup canned chickpeas
5 oz. mushrooms (about 7 mushrooms), whole
1 garlic clove, chopped
1/4 onion, cut in big slices
juice of 1/2 lemon
2 Tbsp. olive oil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 cup pea shoots, diced
1 Tbsp. finely diced fresh parsley
- Preheat oven to 450 degrees.
- In a casserole dish, combine the chickpeas, mushrooms, garlic, onion, lemon juice, and olive oil. Toss to coat. Roast in the oven for 45 minutes.
- Take the mushrooms out of the dish and set aside. Spoon the chickpeas, garlic, and onions into a blender. Add 1 cup chicken broth and blend until smooth. Set aside.
- Spray a large soup pan with olive oil. On medium heat, saute the carrots and celery 2-3 minutes. Add 2 cups chicken broth and bring to a boil. Lower heat and add the chickpea blend. Simmer for 10 minutes.
- While simmering, dice the mushrooms. Add the mushrooms, pea shoots and parsley to the soup. Stir until heated through. Add pepper to taste.
This post is linked to Fight Back Fridays. Check out all the other great recipes there!