Rich, Creamy…..and Dairy free!
Soups are a staple in our house. Not just in the winter, but all year. Since today is the official first day of spring, that season that ultimately brings on summer, I thought it would be good to post a transitional soup. I’m not even sure what that means. Maybe something like the 3-season suit…..good in most weather, most seasons? This soup is all that and more.
I make this soup often because its quick, simple and I usually have all the ingredients in the fridge/pantry so it’s a solid choice when I have no plan. Yea, I said that. I know, I’m the one who coaches clients and friends alike to menu plan…..and I do plan out my weekly menus, but sometimes the best laid plans…..well, you know the rest. This is a great recipe to have up your sleeve when you get into one of those binds.
In order for tomato soup to be creamy, usually heavy cream is added to the soup as it is finished which thickens it and offers a rich taste. I don’t use dairy and have found that it’s still possible to achieve the desired texture and taste with minimal effort and the result is a delicious and more nutritious soup.
Chickpeas are a wonderful addition to this soup. I chose them to add a thick and creamy texture to the soup because of their numerous health benefits. Full of fiber, chickpeas are good for gut health and act as a regulator for blood sugar levels. Chickpeas contain good amounts of iron, phosphate, calcium and magnesium which have been shown to contribute to building and maintaining bone structure and strength. Numerous other benefits of chickpeas include lowering LDL cholesterol, reducing inflammation, lowering the risk of colorectal cancer, decreasing the risk of heart disease, stabilizing insulin levels.