Delicious and healthy soup full of proteins and mineral matter.
No. of servings
|all-purpose flour / plain flour||2||oz||60||grams|
|whole milk 3.5%||3.2||cup||750||milliliters|
sterilized chickpeas 12.25 oz (350 g)
Soak the dried chickpeas (250 g) overnight in cold water and cook them the other day until tender. For quicker preparation, prepare the soup from canned chickpeas.
Peel carrot, wash it and cut into small cubes. Cook it in butter for 5 minutes.
potatoes 10.5 oz (300 g)
Peel potatoes, wash them and cut and roast them with the carrot for about 2 minutes.
Pour the carrot with potatoes over with water, add salt and bay leaf. Cook vegetables until soft.
Add cooked chickpeas into the soup and milk mixed with flour. Bring to the boil.
Add pressed garlic, dried onion and season with salt to taste.
Stir the soup and allow it to rest for 10 minutes, then serve.