Summary

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

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Instructions

1. 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.
2. 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!