Chickpea and potato velvet soup is a rich and tasty cream that can easily become the star of an autumn or winter dinner. What’s better, indeed, than a hot soup when it’s cold outside? This one is quite hearty and nutritious, enough to be served as a main course. Of course, it’s also very easy to prepare.
Other velvet soup recipes not to miss:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Chickpea and Potato Velvet Soup
- 17 oz canned chickpeas (drained weight)
- 3/4 cup tomato sauce
- 1 clove garlic
- 4 1/4 cups vegetable broth
- 14 oz potatoes (net weight)
- chili pepper (to taste – optional)
- 2 3/4 tbsp fresh liquid cream
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Strainer
- Potato Peeler
- 1 Saucepan
- Immersion Blender
Preparation of Chickpea and Potato Velvet Soup
Drain the chickpeas from their preserving liquid and rinse them thoroughly under running water.
Peel the potatoes, wash them, and cut them into pieces.
In a large saucepan, heat a few tablespoons of oil and brown the peeled and halved garlic clove in it. Let it sizzle for a moment, then remove it and add the chickpeas.
Let them flavor for a minute, then add the tomato sauce, the potatoes, and a pinch of chili pepper, if desired.
Finally, also add the hot broth.
Cook for about half an hour over medium-low heat without a lid, stirring occasionally and adding some broth if it dries out too much.
When cooked, blend everything with an immersion blender until a smooth cream is obtained.
Return the chickpea and potato velvet soup to the heat, add the cream, and adjust salt, if necessary.
Serve the chickpea and potato velvet soup in individual bowls, sprinkle with freshly ground black pepper and serve immediately, very hot. If desired, you can add some grated cheese. Enjoy! Paola
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