This soup is a great plant-based option, providing fiber and plant protein from chickpeas while being low in calories. The use of smoked paprika adds flavor without extra fat.
Article author
Dr. Linda
nutritionist
Ingredients:
- Fresh mushrooms 1 1/2 cups
- Potatoes 1/2 cup
- Onions 1/3 cup
- Milk (1%) 2/3 cup
- Olive oil 2 tsp.
- Canned chickpeas 1/4 cup
- Smoked paprika 1 tsp.
- Salt, pepper to taste
Macronutrients:
- Protein: ~14 g
- Fat: ~8 g
- Carbs: ~29 g
- Calories: ~246
Instructions:
- Fry the onions and mushrooms in olive oil for 3-4 minutes.
- Add the potatoes with enough water to cover the vegetables. Cook until soft (15 minutes).
- Remove from the heat. Add the milk and mix with a blender until puréed.
- Put the chickpeas in a baking dish. Add the paprika and 1 tsp of olive oil. Preheat the oven to 180°C (356°F) and bake for 15 minutes.
- Serve the soup with the chickpeas. ...
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October 28, 2025
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