This Soup Burns Calories While Eating It

Oct 16, 2018 by apost team

Hummus is a favorite dip of many Germans: Although the traditional Arabic and Mediterranean dish made from chickpeas only started conquering European kitchens a few years ago, it already made it to the menus of most restaurants and cafés.

The creamy consistency, the slight flavor and the healthy properties of the chickpea are the reasons for this triumph. The exotic chickpeas contain a lot of calcium, iron and vegetable proteins - which makes them a perfect part of a vegetarian or vegan diet.

But even for a regular diet, the chickpea offers a lot of benefits. They are also low in unsaturated fatty acids, which are often included in protein sources like eggs, meat, and milk.

Watch out: This is a new creation made from chickpeas that tastes heavenly, warms you up from the inside out and helps you lose weight while doing it: This is it, the chickpea soup. This is a soup that flatters your figure and tastes like hummus. Making it is absolutely easy and the ingredients mix together to form a veritable flavor firework on your tongue. A nice autumn pumpkin and slightly sweet carrots are the ideal companions for the chickpea.

Cooking: 20 minutes prep work + 30 minutes to simmer

apost.com

• 0.8 lbs carrots
• 0.65 lbs pumpkin
• 1 garlic clove
• 1 onion
• 0.8 lbs chickpeas (one large can)
• 2 Tbsp. lemon juice
• 1 Tblsp. Ras el Hanout (exotic Arabian spice)
• 13.5 oz vegetable broth or stock
• 1/2 Avocado
• 2 Tblsp. olive oil (cold-pressed is best)
• Spices: Salt, pepper, nutmeg, cayenne pepper, chili flakes, a pinch of cinnamon

Once you have all the ingredients, it's time to start cooking!

1. First, the onion is chopped into small pieces, the garlic clove is pressed and then everything is fried in a pan with the olive oil and the Ras el Hanout. The spice develops its full taste and gets a lightly roasted flavor. Then add the cayenne pepper and the chili flakes.

2. Now the chickpeas from the can are rinsed thoroughly until the water no longer foams, and then put in a sieve to drip off to the side. In the meantime, pour the vegetable stock into a pot and stir in the spice-onion mixture.

3. Now it's time for the pumpkin and carrots: Peel all the vegetables, cut them into pieces and add them to the hot vegetable stock in the pot. Now everything must simmer about 20 - 25 minutes, then the pumpkin and carrots are soft enough.

4. When the vegetables are soft, add the chickpeas, season with salt and pepper and mix well. The soup is then mashed with a hand blender or floor blender (the contents of the pot must be decanted afterwards) to make it creamy and thick. Now remove the seeds from the avocado, remove the flesh from the skin with a spoon and puree it after you've added it to the soup. This will make it even creamier and preserve the healthy vegetable fats of the avocado.

5. Now everything has to be brought to a boil, possibly stretched with some water (if it is too thick) and then seasoned again with a little spice and pepper. Then the soup is ripe for serving, with well toasted bread and a dash of sour cream on top.

Thanks to the concentrated vitamin power of chickpeas, carrots and pumpkin, this soup is a real boon for your body. In addition, the vegetables contain few calories, but many nutrients - ideal for a winter diet. It can also be easily frozen for colder days and is then simply warmed up in a pot.

Do you know anyone who is a true fan of pumpkins and carrots and who absolutely must try this new creation with oriental chickpeas and spices? Show them this recipe and give them a good serving of cosiness for the cold days ahead.