Veloute Vegetables Soup


  • 500 gr. chickpeas Natural Life
  • 1 onion
  • 2 cloves of garlic
  • 2 potatoes
  • 10 carrots, baby
  • 2 bay leaves Natural Life
  • 1 tbsp allspice, ground Natural Life
  • 1 tbsp Crushed Red Pepper
  • 1 tbsp nutmeg Natural Life
  • Salt, Natural Life
  • Pepper, Natural Life


Soak the chickpeas for about 8 hours in water.

Preheat the oven to 180°C.

Drain the chickpeas from the water. Put them in a pot together with the laurel and about 6-7 cups of water. Let them boil and skim well. Let the chickpeas boil for about 1 ½ hours.

While the chickpeas are boiling, place the potatoes, onion, baby carrots and garlic in a pan. Bake at 180°C for about 40 minutes.

When our chickpeas are boiled and there are about 2/3 chickpeas and 1/3 water in the pot, add the vegetables we have taken out of the oven. Let everything come to a boil for about 3-5 minutes and remove from the heat.

Put the chickpeas with our vegetables and olive oil in a blender and beat well until the ingredients are homogenized. Then transfer back to the pot.

Boil for another 5-10 minutes.

Serve hot. We can accompany with croutons.

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