I’m committing to a new blog post series: Featured Recipes of The Week.
Think raw veggies and salads are the only way to get in your veggies? Think again!
Veggies soups, in my opinion, are the easiest way to get in your veggies. Don’t rely on the canned variety though – the nutrition value can be quite minimal with these. I encourage you to get into the kitchen and get making your own!
Confession – I’ve made this soup for the past 3 weeks. I just can’t get enough! I’ve always gravitated towards pureed soups (let’s be honest – probably since they’re so forgiving and idiot-proof!) however my boyfriend was requesting a heartier, chunky soup. He has a fear of being full…and the pureed soups weren’t cutting it!
A classic soup so creamy you would have never thought it to be vegan! The roasted chickpeas replace traditional croutons and almond milk adds a creamy texture. I make this soup almost every weekend! Adding this as a side to any meal ramps up your vegy intake – I like to refer to soups as ‘liquid salads’ ;). This recipe was inspired by the fabulous Angela LIddon from Oh She Glows.