The past few days have been cold as ice, with an icy wind from Siberia blowing over Europe. Luckily it’s sunny at least, so we’ve been having a couple of beautiful winter days. However, I’m ready for spring, for lighter clothes, less heavy food and spring’s fruits and vegetables. Until then I will make it through the rest of winter with colorful soups, I supose. This vegan spinach parsley soup with roasted chickpeas is a great and fast way to add as many vitamins and nutrients as possible to your soup bowl. Get the recipe below!
The vegan spinach parsley soup with roasted chickpeas is another recipe from my series for Florette Deutschland. You can also find it on the website of Florette. I am continuing to create two recipes for Florette every month, stay tuned for them – I will post most of the recipes on the blog here, too.
I hope you’re not too cold. Stay warm and safe!
Love,
Lea Lou
Vegan spinach parsley soup with roasted chickpeas
For two servings.
For the roasted chickpeas:
100 g chickpeas (can), rinsed and drained
2 tbsp olive oil
1 pinch (smoked) paprika powder
Sea salt flakes and black pepper, freshly ground
For the soup:
1 garlic clove
1 small white onion
1 large potato (175 g)
1 tbsp vegetable oil
500 ml vegetable stock
200 g baby spinach, e.g. by Florette
30 g parsley, washed, plus few more sprigs to garnish (optional)
100 ml coconut milk
Salt and pepper
To serve (optional):
Chili flakes
Sprouts, e.g. radish or alfalfa
Method:
Preheat the oven to 180°C (fan). Line a baking tray with baking paper.
Rinse and drain the chickpeas, then dry them between two lines of kitchen paper, using some pressure with your hands to allow the skin to come off the chickpeas. Peel any remaining chickpeas.
Transfer the chickpeas to the baking tray, mix with olive oil and paprika powder. Bake the chickpeas in the hot oven for 25 minutes, turning the chickpeas a few times.
In the meantime, peel and roughly chop garlic, onion and potato.
Heat the oil in a medium-sized saucepan, sauté garlic, onion and potato for a minute or so. Add the vegetable stock to the saucepan, allow the potato to simmer for 10 minutes.
Add the spinach to the stock, allow to wilt, then add the parsley.
Remove the saucepan from the stove, blend the soup in a mixer or with a hand-mixer. Stir in the coconut milk, season with salt and pepper to taste.
Divide the soup over two bowls, top with roasted chickpeas and any further toppings to taste. Serve immediately.
