🌱 Creamy Chickpea Mushroom Soup 🌱

This delicious Creamy Chickpea Mushroom Soup is sure to bring you warmth and comfort on any chilly autumn day. 😊🙏🏻🍁🥣

Ingredients:

3 cups chickpeas, rinsed, soaked, and drained

Water

1 fl oz olive oil

8 oz crimini mushroom caps, sliced

1 large yellow onion, small dice

3 scallions, chopped

4 cloves garlic, minced

1/2 tsp fresh ginger, minced

2 bunches cilantro, finely chopped

2 bunches Italian parsley, finely chopped

1 qt vegetable stock

16 fl oz coconut cream

1 fl oz lemon juice

Salt to taste

White pepper to taste

Procedure:

1. In a pressure cooker (we use an Instant Pot for all our pressure cooking needs), combine the chickpeas and enough water to cover them by 1 inch. Pressure cook on high for 10 minutes. Release the pressure immediately when done. Drain the cooking water.

2. In a large saucepot, heat the olive oil over medium-high heat. Saute the mushrooms until well-browned.

3. Add the yellow onion and scallions to the pot and sweat until soft. Do not brown.

4. Add the garlic and ginger, and saute for about 1-2 minutes.

5. Add the cilantro and parsley and mix well. Cook until the herbs start to darken.

6. Add the cooked chickpeas and mix well. Stir in the vegetable stock and bring to a boil. Reduce the heat and simmer for about 45 minutes.

7. Remove from the heat and stir in the coconut cream and lemon juice. Season to taste with salt and white pepper. Serve immediately.

Happy eating! 😁

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