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Gluten-free chickpea soup with protein powder


Preparation time: 20 minutes

  1. First remove the skin from the onion, garlic and ginger, roughly chop everything and fry in a little coconut oil
  2. .
  3. Now peel the sweet potato and roughly chop it too. As soon as the onions are translucent, you can add the sweet potato to the pan.
  4. Sauté everything together briefly and then deglaze with the vegetable stock.
  5. Let it simmer for about 10-12 minutes until the sweet potato is soft enough and then add the chickpeas. Let everything simmer together for a further 5 minutes.
  6. Remove the soup from the heat. Then take a hand blender and puree the soup a little.
  7. Now add the protein powder and let the blender do the rest of the work. Blend the soup until there are no more chunks. Flavour with the spices and enjoy.

If you like, you can roast a few chickpeas and add them to the soup as a topping.

Nutri-Plus wishes you bon appétit!


1 rote Zwiebel
2 Knoblauchzehen
500 g Süßkartoffeln
400 g Kichererbsen, gekocht
1 cm Ingwer
1 l Gemüsebrühe
30 g Nature's Protein, Neutral
etwa 1 TL Salz, Pfeffer, Kurkuma, Muskat
1 TL Kokosöl