John Myers
Vegetable Soup with Chickpea Sprouts
The perfect vegetable soup with chickpea sprouts recipe with a picture and simple step-by-step instructions.
- 150 g Chickpea sprouts
- 300 g Frozen leek
- 200 g Carrots
- 300 g Potatoes
- 1 Onion
- 1 tbsp Butter or margarine
- Tk lovage
- Frozen parsley
- 1 liter Vegetable broth
- Salt and pepper
- Wash the chickpea sprouts and let them drain. Let the leek thaw a little. Clean, peel and dice the onion. Clean the carrots and potatoes and cut into small cubes.
- Steam the onions in the heated butter until translucent. Briefly steam the leek, carrots, potatoes and sprouts. Add the lovage. Pour the vegetable stock over them and cook for about 10 minutes until al dente.
- Season with salt and pepper and sprinkle with parsley.
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