Hearty mushroom and chickpea soup
I’m actually a bit surprised that I’m posting this recipe.
Firstly, it has no cheese, and you should know by now about my love-love relationship with cheese. It does mean, though, that this soup is vegan! So barring any allergies, everyone can enjoy this! (Apart from those people who refuse to eat anything that doesn’t have a bit of meat in it… and if you’re one of those people… get out).
Secondly, June may not seem the best time to be posting a recipe for a hot, comforting soup… but unfortunately for me, I am in England. I don’t think I really need to say any more, since this country is pretty famed for its weather. If we’re lucky we’ll get a few random weeks of gorgeous weather (we’ve already had a couple of week-long stints of incredible sunshine this year), but there’s always that uncomfortable knowledge that the sun won’t stay out for long. Every morning you look out the window thinking ‘will today be the day our good luck ends?’ and one day it’ll be chucking it down. And that’s when you need this soup!
Who knew you could get so much flavour from a lowly mushroom and a humble chickpea? (well, more than one of each, but you get the idea). This soup was so full of flavour, and the protein-rich chickpeas definitely filled a hole.
No, I didn’t eat the whole loaf. Cheeky.
1 small onion, diced
4 cloves garlic, finely chopped
250g mushrooms, diced
200g tinned chickpeas (drained)
1 vegetable stock cube
1/2tsp dried thyme
3 bay leaves
In a large saucepan, heat the oil and then set the heat to medium. Gently soften the onion and garlic, and after a few minutes, add the mushrooms. Cook, stirring regularly, for 5-10 minutes, until the mushroom is soft. Add the chickpeas and enough hot water to cover comfortably. Crumble in the stock cube, and add the dried thyme and bay leaves. Simmer for 15 minutes.
Remove the bay leaves (I put this in bold because there’s always one), and then blend with an immersion blender – I wanted my soup to retain some texture so I didn’t blend it completely, but if you want an entirely smooth soup, just blend for longer. Serve immediately.