Creamy Chickpea Sprout Soup

Ingredients

  • 2 cups chickpea sprouts, divided
  • ½ medium white onion, chopped
  • 1 small Yukon Gold potato, peeled and cubed
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • Salt and black pepper, to taste
  • Optional: fresh lemon juice
Servings 3–4
Creamy Chickpea Sprout Soup

Instructions

  1. 1. Heat olive oil in a medium pot over medium heat. Add the chopped onion and cook 4–5 minutes until softened and translucent.
  2. 2. Add the cubed potato and vegetable broth. Bring to a gentle simmer and cook 12–15 minutes until the potato is tender.
  3. 3. Stir in 1½ cups of the chickpea sprouts and cook for an additional 2 minutes to lightly soften them.
  4. 4. Blend the soup using an immersion blender (or transfer carefully to a blender) until smooth and creamy.
  5. 5. Season with salt and black pepper to taste. Add a squeeze of fresh lemon juice if desired.
  6. 6. Ladle into bowls and top with the remaining chickpea sprouts before serving.