Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 350 g carrot (s)
- 3 potato (s)
- 440 g canned chickpeas, drained
- 1 liter vegetable broth
- 150 ml plant cream (Vegetable Cream Cuisine) or coconut milk
- 2 onions)
- 2 cloves garlic)
- oil
- salt and pepper
- cumin
- 1 teaspoon mustard, vegan
- 1 teaspoon almond butter
Print Recipe
Pin Recipe Instructions
- Peel the carrots, potatoes, onions and garlic. Finely chop or press onions and garlic, finely dice carrots and potatoes. Fry or stew everything together with the chickpeas in a little oil, then deglaze with the vegetable stock. Cook over medium heat until everything is soft, which took about 15 minutes for me.
- Now add the cream, mustard and almond butter and puree everything. Then you can season the soup with salt, pepper, cumin, herbs etc., but not too sparingly!
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