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Quick Italian style chickpea peanut soup

Serves: 5
Prep: 20
Cook: 20


    • 1 tbs extra virgin oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, chopped
    • 2 sticks celery, chopped
    • 1/2 tsp oregano flakes
    • 400g can chick peas, drained (set 2 tbs aside for garnish)
    • 600ml salt reduced vegetable stock
    • 1 small ripe tomato, chopped
    • 1/3 cup Sanitarium™ Smooth Peanut Butter
    • 1 cup So Good™ Soy Milk
    • freshly ground black pepper to taste
    • 1/4 cup fresh parsley leaves


    1. Heat the oil in a large saucepan, gently cook the onion, garlic, celery and oregano until softened.
    2. Add the chick peas, stock and tomato and simmer for 20 minutes.
    3. Stir in the peanut butter and soy milk.
    4. Puree until smooth and serve garnished with the set aside chickpeas and fresh parsley.

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