The Whole You October 2016 | Page 28

Chickpea Potato Soup
Ingredients
3 large potatoes, boiled, with flesh
3 cups water
1 tbsp olive oil
1 yellow or orange pepper
2 cup chickpeas
1 tbsp lemon juice
2 tbsp fresh rosemary leaves
1 tsp dried thyme
1 clove garlic, crushed
Directions
1. Chop potato into cubes and combine with water to bring to a boil. Reduce heat and simmer
until tender, about 15 minutes.
2. Meanwhile, chop pepper and combine in sauté pan with olive oil, chopped rosemary, thyme
and crushed garlic. Cook until tender. Remove about 3 tbsp and add the rest to the blender.
3. Rinse the chickpeas, reserve about 1/2 cup and add the rest to the blender with the pepper
mixture. Add in the lemon juice as well.
4. Once the potatoes are cooked, reserve about 1/2 cup and add the water and rest of cooked
potatoes to blender.
5. Blend all ingredients well until thick and creamy (this may have to be done in batches).
6. Once blended, put back into large pot along with the reserved chickpeas, potatoes, and
peppers and reheat.
7. Add salt and pepper to taste. Enjoy!
* Note, if you do not like the chunky texture - simply add all ingredients to blender and puree
until desired consistency. Add more or less water depending on the thickness of the soup that
you like.
* Garnish with some sour cream and parsley if desired.