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Immune Boosting Chickpea and Parsley Soup

Published: March 21, 2017 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 90 Minutes
Serves Serves 8
Immune Boosting Chickpea and Parsley Soup
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Average Rating: 5 | Rated By: 16 users

This Chickpea and Parsley Soup is not only healthy but super tasty and satisfying. The simple ingredients in this chickpea soup, such as parsley, a herb that will boost the productivity of one of our liver’s enzymes, chickpeas and fresh lemon juice, are the base of this immune-boosting soup. 

Parsley is known to help detoxify our bodies and has also been shown to act as a natural diuretic, increasing urination and preventing kidney stone formation. Also, this well known herb has powerful anti-inflammatory properties that help fight against allergies and inflammatory disorders. 

 

immune boosting chickpea soup

 

On the other hand, Chickpeas are an excellent vegetarian source of iron, protein and fiber, all of which are important for a healthy body. These hearty beans can naturally suppress appetite and also help maintain a healthy body weight. Enjoy!

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Ingredients

  • 1 ½ cup dry chickpeas (4 ½ cups cooked)
  • 2 Tbsp. extra virgin olive oil
  • 1 medium organic onion, finely chopped
  • 1 bunch organic fresh flat leaf parsley, finely chopped
  • ½ tsp. GF ground cardamom, if you don't have cardamom, you can use turmeric
  • 4 cups organic gluten free chicken or vegetable stock + 1 cup water
  • 1 Tbsp. fresh lemon juice
  • Sea salt and coarsely ground black pepper to taste

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    Instructions

  • Soak chickpeas overnight in cold water. Drain and rinse
  • In a large soup pot, sauté onions and parsley in olive oil over medium-low heat for 3 minutes. Stir in cardamom and chickpeas, then chicken stock and water. Cook covered over low heat for about 1-½ hours, until just tender
  • Cool soup slightly, then using a blender or food processor puree the soup roughly leaving some texture. Add the lemon juice and season with salt and pepper. If the soup is too thick add some water
  • Note: If using canned organic chickpeas. Use 3 (15 oz. cans) Drain and rinse chickpeas under cold water and follow the same steps, except cook the chickpeas for only 20 minutes

    • Leave a Comment

    One Response to Immune Boosting Chickpea and Parsley Soup

    • Kristina May 1, 2021

      delicious!

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