With a lot of fiber, some protein and loads of vegetables, this puree of vegetable soup is the perfect (and delicious) way to clean out your produce drawer. Just about any other vegetables go great in this mix. If you don’t have garbanzo beans around, white beans work well too. Added frugal vegan bonus — it freezes well too. I like to make lunch sized portions and pull them out of the freezer as needed.
- 2 tablespoons olive oil
- 3 leeks, with light green part, finely chopped
- 4 carrots, peeled and sliced
- 4 zucchini, sliced
- 3 Yukon Gold potatoes, about 1 pound, peeled and sliced
- 1 1/2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can garbanzo beans, rinsed and drained
- 1 tablespoon fresh lemon juice
- 3 tablespoons Italian flat leaf parsley, finely chopped
- Heat the oil in a large saucepan over medium heat. Add the leeks and cook until softened, about 5 minutes. Add carrots, zucchini and potatoes. Cook until softened, about 3 minutes.
- Add the tomato paste and vegetable broth. Simmer until vegetable are soft, about 30 minutes. Add chickpeas and cook for another few minutes. Add lemon juice and salt/pepper to taste. Remove from heat.
- Puree the soup in batches in a food processor or blender. If you have an immersion blender, that would work well too. Take care not to over fill the processor or blender; I like to only fill it about half food when working with hot liquids. Return the pureed soup to the pot and heat gently for a few minutes. Add parsley and serve.
- Serving Size: 6
- Calories: 354
- Sugar: 11
- Sodium: 1218
- Fat: 6
- Carbohydrates: 68
- Fiber: 9
- Protein: 10
- Cholesterol: 0