Immune Boosting Chickpea and Parsley Soup

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Average Rating: 5 | Rated By: 8 users

This is a hearty gluten-free soup recipe to boost your immune system. The combination of chickpeas, parsley and fresh lemon juice create a rich and satisfying soup. These simple ingredients deliver powerful health benefits to your body. Parsley boosts the productivity of one of our liver’s enzymes that detoxes our bodies. This delicate herb has powerful anti-inflammatory benefits that help fight against allergies and inflammatory disorders. Chickpeas are an excellent vegetarian source of iron, protein and fiber. These hearty beans can naturally suppress appetite and help maintain a healthy body weight.


  • 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
  • Sea salt and coarsely ground black pepper to taste
  • 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

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