Quick Lactose-Free Creamy Mushroom Soup with Pan-Fried Chickpeas
A warming and protein-rich soup featuring earthy mushrooms in a quick, creamy lactose-free broth, served with crispy pan-fried chickpeas.
Ingredients
- Onion75 g
- Garlic5 g
- Oat milk150 ml
- Olive oil10 ml
- Salt1 g
- Pepper0.5 g
- Mushrooms250 g
- Vegetable broth250 ml
- Chickpeas200 g
- Paprika2 g
- Parsley2 g
Instructions
- 1Step 1
Slice the mushrooms and finely chop the onion and garlic (10 minutes).
- 2Step 2
Drain and rinse the chickpeas (1 minute). Toss chickpeas with paprika, salt, and pepper (1 minute).
- 3Step 3
Heat 5 ml of olive oil in a pot over medium heat. Add onion and cook until softened, about 3 minutes.
- 4Step 4
Add garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms have released their liquid and started to brown, about 7 minutes.
- 5Step 5
Pour in the vegetable broth and oat milk. Bring to a gentle simmer and cook for 5 minutes.
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