Chickpea Vegetable Chowder
A wholesome, plant-based twist on the classic chowder, this Chickpea Vegetable Chowder is packed with nutrient-rich ingredients like chickpeas, soybeans (added specifically for women aiming to reduce hot flushes), and vibrant vegetables including carrots, celery, red capsicum, and corn. Seasoned with fresh thyme, rosemary, and a splash of lemon juice for brightness, this comforting soup is hearty, flavorful, and incredibly nourishing!
Ingredients
- 2 carrots diced finely
- 1 cup soya beans
- 1 cup celery diced
- 1 brown onion diced
- 4 cloves garlic minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 cups potatoes diced
- 4½ cups vegetable stock
- 1 can chickpeas drained and rinsed
- 1 tbsp lemon juice
- ¼ cup corn fresh, canned or frozen
- ¼ cup red capsicum (bell pepper) diced finely
Instructions
- Soak soybeans overnight to soften. Cook in pressure cooker for 10 mins, set aside.
- In a large stock pot, sauté the onion, garlic, carrot, capsicum and celery with a little of the vegetable stock until soft.
- Stir in herbs and mix through, add more stock if drying out.
- Add all other ingredients (including the soybeans) except the lemon, bring to the boil, then simmer for around 20 minutes, check to see if the potatoes are soft.
- Remove ½ of the soup to a blender and blend until smooth. or blend soup with blending stick (make sure to retain some chunks).
- If blended outside of pot add back in the blended soup and stir through to combine.
- Stir in lemon juice and season with pepper.
- Serve with freshly chopped parsley.
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