The other day when scrolling my Instagram feed, I came across a food blogger who had done a survey of her readers. She mentioned that some of the feedback she got was, “I hate scrolling through a long post just to get to the recipe.” OK, I totally get that. Sometimes, I just want a recipe fast. But, it also made me a little sad. Because, the blog post is the place where you get to be a person. A writer with something to say. You express your humanity in the blog post — your beliefs, passions, rants, perspectives, dreams. What if all I posted here were the photographs above and the recipe below? Photos, recipe, done. Here’s a transaction: you get your information, now everyone’s happy.
The humanity behind it all
I got an email from someone recently that said, “Sorry I left that comment on your blog, I didn’t realize you were a real person.” It was an incredible email to receive. Because with the veil of technology, it’s harder to believe there’s really a human at the other end. The sender was the most kind and gracious person, and we left that email exchange with an endearing, authentic human connection. So yes, I get it. You don’t want to scroll for two seconds to get a recipe. But what about all that humanity that’s in between?
How to make tomato chickpea soup
I’ll use the remainder of this easily scroll-able space to talk this tomato chickpea soup. It’s one of Alex and my recent favorites, and I don’t say favorite lightly. While I love pureed soups like our Moroccan cauliflower, my favorite are chunky soups that are tasty and offer tons of nutrients. This one is gluten-free and vegan, Whole 30 approved if you remove the chickpeas (and eat with some additional filling protein). This tomato chickpea soup uses sliced onions instead of the typical diced, to add extra texture to the dish (it’s not a typo). It features dried porcini mushrooms, which add a savory flavor and interesting texture. If you’re not a huge mushroom fan, we’d still recommend giving it a try. Dried porcini mushrooms add a lot of umami to the dish and they’re not offensively slimy. The dried mushrooms are soaked in water before using, then chopped into small pieces. This tomato chickpea soup really is delicious: savory, cozy and comforting…perfect for a gray day like the one we captured above. Alex’s opinion: “It tastes like canned soup, but way better and healthier.” Now scroll down for the recipe (ha!).
More healthy and easy soup recipes
Outside of this tomato chickpea soup, here are a few more of our favorite healthy and easy soup recipes:
Moroccan Spiced Cauliflower SoupGolden Vegetable Soup RecipeTortellini Soup with Basil Za’atar-Spiced Butternut Squash SoupHearty Sweet Potato and Kale SoupCreamy Coconut Curry Pantry SoupItalian Vegetable & Gnocchi SoupQuinoa Black Bean Vegan ChiliVibrant Spring Green SoupGreen Pea Soup with Chive FlowersEasy Butternut Squash SoupRed Lentil SoupTuscan Soup with White BeansTomato Artichoke Lentil StewVegetarian Tortilla Soup
This tomato chickpea soup recipe is…
Vegetarian, vegan, gluten-free, plant-based, dairy-free, sugar-free. For Whole 30 friendly, omit the chickpeas.
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