Hey pixels!! Spring is coming, but Winter is not over yet. So, it’s still time to make and eat awesome soups like this one. Healthy, yummy, vegan, you’ll love this soup!!
Take our ingredient list as a guide. Actually, you can change them to introduce your favourite veggies: peas, cauliflower… I love this kind of recipes, because this way you can make variations, and not eat them always the same way.
You can store this soup in a closed container. Keep it on your fridge for 3-4 days. It will be ok, but look closely before reheating it. That’s good because you can make the soup the day before eating it, or you can make more to have food ready for another day.
I’ve never freezed this soup, so I can’t make any recommendation about this subject. But don’t worry, this recipe is ready in less than 60′, so the best is to make it just before eating. That’s what I did this morning: I went to the supermarket, I made the soup and I ate it for lunch. Perfect.
You won’t be disappointed if you try this recipe, my happy pixels!!
Ingredients (serves 2):
- 4 cups vegetable stock
- 1 small can cooked chickpeas (about 215g)
- 1 big carrot, peeled and sliced
- 1 cup fresh broccoli
- 1/4 cup pasta
- 1/8 cup rice
- 1/2 big onion, chopped
- 1 garlic clove, minced
Cook onion in olive oil for about 6-7′, or until tender. Add garlic and cook 1′ more.
Add broccoli, carrot and stock. Cook for about 15′, or when your veggies get tender.
Add chickpeas, rice and pasta; cook 15′ more. Serve warm.
Note: feel free to use your favourite veggies: cauliflower, peas…. Or use brown rice.
Are you going to make this soup at home, my happy pixels? Do you eat vegan soups? Please, let me know in the comments below.