Creamy Chickpea Bow Tie Soup

Tis’ the season for soup! Soup is such a great hearty meal that fills you up and makes you feel all warm on the inside. This creamy chickpea bow tie soup is perfect for embracing soup season and will for sure be a crowd pleaser. This soup reminds me of chicken noodle, mmmm. Enjoy!

Ingredients:

Produce

• 1 Medium yellow onion

• 3 Cloves garlic

• 1 Cup (140g_ peeled carrots. chopped into 3/4 inch chunks

• 1 Cup frozen peas

Baking and Spices

• 2 Tbsp chopped fresh thyme, plush extra for garnish

• Freshly ground black pepper

• Salt to taste

Oils and Vinegar

• 1 Tbsp olive oil

Other

• 6 Cups vegetable broth

• 1 cup (55g) farfalle pasta (I used red lentil galaxy from Tolerant Organics)

• 1/2 cup (60g) whole unfrosted cashews (if you don’t have a high speed blender then soak overnight)

• 1 (24oz) can chickpeas, drained and rinsed

Directions:

1. Preheat a 4-quart soup pot over medium heat. Sauté onion in the oil with a pinch of salt until soft, about 5 minutes. Add garlic and thyme and cook until fragrant, 30 seconds or so.

2. Add broth and carrots and bring to a boil.

3. Once boiling, add pasta, 1 tsp of salt, and pepper to taste. Cook until pasta is done, about 8 minutes.

4. In the meantime, place the cashews into a high speed blender with 1 cup water. Blend until completely smooth, occasionally scraping down the sides with a rubber spatula to make sure you get everything.

5. When pasta is cooked, add the chickpeas, cashew cream mixture, and peas. Lower heat and simmer for 5 minutes. Turn off heat and let sit for 10 minutes. Taste for salt and pepper and serve. Garnish with extra thyme.
   
   

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This recipe can also be found in the Isa Chandra Moskowitz cookbook “I Can Cook Vegan”