Creamy Lemon Chickpea and Vegetable Soup

Ingredients

• olive oil, for frying
• 1 shallot, diced
• 1 leek, diced
• 4 garlic cloves, chopped
• 75g tenderstem broccoli, chopped
• 75g green beans, chopped
• 75g peas
• 100ml vegetable stock
• 300g chickpeas
• 100g ditalini or stelline, cooked
• 400–500ml oat milk, protein-enriched; source uses Plenish Clean Protein Oat Drink
• 1 Parmesan rind, omit for a vegan soup
• 5g thyme, chopped
• 1 lemon
• black pepper, to taste
• olive oil, for finishing

Instructions

1. Heat olive oil in a large pot. Fry the shallot and leek for 5 minutes, then add the garlic, broccoli and green beans and sauté for another 2 minutes.
2. Add the peas, vegetable stock, chickpeas, cooked pasta, oat drink and Parmesan rind. Simmer for 5 minutes.
3. Remove the Parmesan rind. Stir in the thyme and lemon juice, season with black pepper, and finish with a generous drizzle of olive oil.