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Jerusalem artichoke soup with chickpeas

ingredients

servings

4

Extra virgin olive oil

to taste

Black pepper

to taste

Iodized salt

to taste

Parsley

1 sprig

Turmeric

1 teaspoon

Chili powder

1 teaspoon

Celery

1 stem

Leeks

1 unit

Garlic

2 wedges

Carrots

2 unit

Chickpeas

300 grams

Jerusalem artichokes

500 grams

soups from Italy

Jerusalem artichoke soup with chickpeas

Jerusalem artichoke soup with chickpeas

vegan high in fiber high in iron high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Jerusalem artichoke soup with chickpeas

The soup of Jerusalem artichokes and chickpeas is simple and quick to prepare.

Jerusalem artichoke soup with chickpeas step 1

step 1

Wash and dry the Jerusalem artichokes and carrots, then peel and cut into cubes.

Jerusalem artichoke soup with chickpeas step 2

step 2

Clean a shank disedano and leek, then cut into thin slices.

Jerusalem artichoke soup with chickpeas step 3

step 3

In a heated saucepan 3-4 tablespoons of olive oil. Add the leek, celery and carrots. Let them soften for about 5 minutes. Aggiungete2 cloves of minced garlic and Jerusalem artichokes.

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Jerusalem artichoke soup with chickpeas step 4

step 4

Sprinkle with 1 teaspoon of red pepper and turmeric. Season with salt and pepper. Pour into the casserole 250-300 ml of boiling water. Mix everything. Cover with a lid and lasciatecuocere for circa20 min.

Jerusalem artichoke soup with chickpeas step 5

step 5

Add the boiled chickpeas. Turn off the heat. Now blend it all with an immersion blender.

Jerusalem artichoke soup with chickpeas step 6

step 6

Serve the soup with a sprinkling of freshly ground pepper and chopped parsley.

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