Tasty chickpea, mushroom, and potato soup, a simple, rustic, and comforting dish perfect for cold evenings. Fresh mushrooms are sautéed separately, then added to the creamy chickpea, potato, and vegetable soup. You can accompany the soup with croutons, or enrich it with pasta if you want to serve it as a one-dish meal. Try this recipe, it’s great for the autumn season!
Here are more simple ideas for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Seasonality: Autumn, Winter
- Energy 193.94 (Kcal)
- Carbohydrates 27.49 (g) of which sugars 4.68 (g)
- Proteins 10.59 (g)
- Fat 4.68 (g) of which saturated 0.37 (g)of which unsaturated 0.20 (g)
- Fibers 8.28 (g)
- Sodium 621.37 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz whole cultivated mushrooms
- 8.1 oz canned chickpeas
- 5.3 oz potatoes
- Half carrot
- Half stalk celery
- Half onion
- vegetable broth
- fresh herbs (chives, parsley, or others)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Pan
- Immersion Blender
- Cutting Board
Preparation
Clean the mushrooms by removing the dirty earthy ends. Wipe them with a damp cloth, or quickly rinse them, then cut them into pieces.
Sauté them in a pan with a drizzle of oil and a pinch of salt, until tender (1). If you like, you can add a clove of garlic for flavor.
Wash and peel the potatoes, then cut them into cubes. Drain the chickpeas from their liquid.
Clean the carrot, onion, and celery. Chop them together and add them to a large pot, add a swirl of oil and sauté them briefly.
Add the chickpeas and potatoes (2), mix, then cover everything with hot vegetable broth.
Let it cook for about 15 minutes, or until the potatoes are tender.
Take about a ladle of soup (or more if you want to thicken it more) and blend with an immersion blender.
Put everything back in the pot and add the previously cooked mushrooms (3).
Adjust the seasoning with salt and pepper, flavor with herbs of your choice (chives, parsley, thyme, rosemary, or others). Let it cook for a few more minutes on low heat.
The chickpea, mushroom, and potato soup is ready, distribute it on plates and serve hot. If desired, drizzle a little raw oil or add some croutons.
Tips and Notes
Adjust the density to your liking, blending as much soup as you prefer.
You can add pasta if you want a more substantial dish.
You can use champignon, cardoncelli, pleurotus mushrooms or other mixed fresh mushrooms. If you like, you can add dried porcini mushrooms.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the daily recipe for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
This content contains sponsored affiliate links.
