Roasted Tomato Chickpea Soup
A light and satisfying meal, this roasted tomato chickpea soup is loaded with fresh vegetables and ready in 30 minutes. Vegan, gluten free, no dairy!
Servings: 4 servings
Calories: 268kcal
Cost: $2
Ingredients
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 1 sweet onion sliced
- 4 cloves garlic minced
- 2 stalks celery chopped
- 3 carrots sliced
- 1/2 teaspoon garlic salt
- 2 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 2 14-ounce cans chickpeas
- 1 14-ounce can Diced Tomatoes fire roasted if you can find them!
- Fresh basil for garnish
Instructions
- In a large soup pot,heat the olive oil over low heat. Add the onion, celery, and carrots and saute on low for 5 minutes until veggies begin to soften.
- Add the garlic salt, vegetable stock, Herbes de Provance, chickpeas, and diced tomatoes and bring to a boil. Reduce to a simmer, and simmer on low heat for 25 minutes until carrots are tender.
- Dish up, and add fresh basil for garnish. Enjoy!
Nutrition
Calories: 268kcal | Carbohydrates: 9g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 797mg | Potassium: 195mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7913IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg