Chickpeas soup to warm your soul and palate

Soup is one of the meals that always has a way to make you feel at home and warm inside. So, what a better way to enjoy your vegetables than a warm soup. There is always the traditional vegetable soup, but I wanted to make something that really reminded my husband of the soups he was used to, that included some type of meat or chicken, and that had some spice. For that reason I tried these recipes that I know you'll enjoy as well since they are very savory and wholesome.

Chickpea mushroom soup

INGREDIENTS:

1 medium onion, chopped

1 tbsp olive oil

4 cups vegetable stock

2 cups chickpeas

1 cup mushrooms, diced

1 clove garlic, minced

1 can chopped plum tomatoes

1 ripe avocado

salt and pepper to taste

DIRECTIONS:

The chickpeas should be put in water overnight if they are from a bag, drain and rinse them. If they are from a can, drain and rinse them.

Heat the oil in a large saucepan, then fry the onion and garlic gently for 10 mins until softened, stirring frequently to avoid burning. Add the mushrooms and keep stirring for a couple of minutes.

Add the chickpeas, vegetable stock and tomatoes. Season with salt and pepper. Bring to a boil, then lower the heat and let it simmer for about 15 minutes.

To serve:

Pour soup into a bowl and top with pieces of avocado.

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Sopa de garbanzo y champiñones

INGREDIENTES:

1 cebolla mediana, cortada

1 cucharada aceite de oliva

4 tazas de caldo de vegetales

2 tazas de garbanzo

1 taza de champiñones, cortados

1 diente de ajo, machacado

1 lata de tomates cortados en su jugo

1 aguacate

3 ramitas de tomillo

2 hojas de tomillo

Sal y pimienta al gusto

INSTRUCCIONES:

Los garbanzos deben dejarse una noche remojando si son de bolsa, si son de lata colar y lavar.

Agregar el aceite a una olla, freír la cebolla y ajo por 10 minutos hasta que este suave, moviendo frecuentemente para evitar que se queme. Agregar los champiñones y seguir moviendo por un par de minutos.

Agregar los garbanzos, el caldo de verduras, y tomates. Sazonar con sal y pimienta, tomillo, y laurel. Llevar a hervor, bajar a fuego lento y cocinar por 15 minutos.

PARA SERVIR:

Poner la sopa en tazones, y agregar rebanadas de aguacate arriba.