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Spicy Garbanzo Soup

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Morena Cuadra
Updated Jul 19, 2017
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When preparing this garbanzo soup, I found a shortcut so I could serve it faster: I used canned garbanzos. I know, I’ve always said I prefer making things from scratch, but every once in a while, I use canned garbanzos because they’re really easy to use, and they’re delicious if rinsed well. When the soup is ready, I like to serve with tortilla chips. I also add avocado because I love avocado, and sometimes I use yogurt instead of cream. You can enjoy this soup on a cold night. I’m sure you’ll love it!

Spicy Garbanzo Soup

  • Prep Time 15 min
  • Total 45 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 1 tablespoon olive oil
  • 1 leek (only the white part)
  • 2 peeled garlic cloves
  • 1 carrot, diced
  • 1/2 marinated chipotle pepper, chopped (it can be whole)
  • 2 cans of garbanzo beans, rinsed
  • Vegetable broth or water
  • Salt and pepper
  • 1 sprig of fresh rosemary
  • 1/2 cup Yoplait® All Natural Fat Free plain yogurt
  • Drops of olive oil
  • Avocado
  • Lemon wedges

Instructions

  • Step 
    1
    Heat the oil in a pan. Add the leek and garlic, sautéing until it’s cooked and slightly brown.
  • Step 
    2
    Add the carrot and chipotle.
  • Step 
    3
    Add the garbanzos, and the broth or water, and take to a boil. Lower the heat, cover and cook until the vegetables are really soft. Add Salt and pepper.
  • Step 
    4
    Grind with an immersion blender or use a regular blender but be careful not to burn yourself.
  • Step 
    5
    Serve into bowls with some natural Yoplait® yogurt and a few drops of olive oil. Decorate with a few fresh rosemary leaves.
  • Step 
    6
    Serve with pieces of avocado and lemon to the side.

Nutrition

No nutrition information available for this recipe

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