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.
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