Click on the 'vegan' tag for more of my vegan recipes :)
Hearty mushroom and chickpea soup
1 small onion, diced
4 cloves garlic, finely chopped
250g mushrooms, diced
200g tinned chickpeas (drained)
1 vegetable stock cube
1/2tsp dried thyme
3 bay leaves
In a large saucepan, heat the oil and then set the heat to medium. Gently soften the onion and garlic, and after a few minutes, add the mushrooms. Cook, stirring regularly, for 5-10 minutes, until the mushroom is soft. Add the chickpeas and enough hot water to cover comfortably. Crumble in the stock cube, and add the dried thyme and bay leaves. Simmer for 15 minutes.
Remove the bay leaves, and then blend with an immersion blender - I wanted my soup to retain some texture so I didn't blend it completely, but if you want an entirely smooth soup, just blend for longer. Serve immediately.