Creamy Chickpea Sprout Soup

Servings: 3-4

Ingredients

• 2 cups chickpea sprouts, divided
• ½ medium white onion, chopped
• 1 small Yukon Gold potato, peeled and cubed
• 2 tablespoons olive oil
• 3 cups vegetable broth
• Salt and black pepper, to taste
• Optional: fresh lemon juice

Instructions

1. Heat olive oil in a medium pot over medium heat. Add the chopped onion and cook 4-5 minutes until softened and translucent.
2. Add the cubed potato and vegetable broth. Bring to a gentle simmer and cook 12-15 minutes until the potato is tender.
3. Stir in 1½ cups of the chickpea sprouts and cook for an additional 2 minutes to lightly soften them.
4. Blend the soup using an immersion blender (or transfer carefully to a blender) until smooth and creamy.
5. Season with salt and black pepper to taste. Add a squeeze of fresh lemon juice if desired.
6. Ladle into bowls and top with the remaining chickpea sprouts before serving.