Discover the recipe for chickpea cream soup with turmeric, sunflower seed croutons, and ham. Comforting and original, this easy-to-prepare recipe will delight your taste buds.
Peel and cut the potatoes into pieces before placing them in a large pot, with the chopped leek, rosemary, and chickpeas.
Pour enough water to cover the ingredients. Add 3 to 4 tablespoons of olive oil and the bay leaf. Bring to a boil, then let simmer for 30 minutes.
Season with salt. Remove the bay leaf. Take the mixture off the heat. Carefully blend the mixture, then return it to the heat before adding the turmeric and thyme.
Continue cooking until a creamy texture is achieved before adding the grated cheese. Place 5 slices of ham on parchment paper.
Grill the ham in the oven at 200°C, then crush the grilled slices. Brush the whole grain bread slices with olive oil and sprinkle sunflower seeds on top, then bake.
To finish, the soup is ready to be served with chopped ham and bread.
0 servings
4
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