Chickpea cream soup with Helichrysum essential oil

Want to take your cooking to the next level?
Have you ever cooked with essential oils?
If you haven’t already, now is a great time to start, as winter is upon us, and this chickpea soup – infused with sweetly spicy helichrysum essential oil – is a particularly unique twist that adds a complex depth of flavor.
With just a few drops added during preparation, this satisfying soup will be ready in no time!
So get out your stockpot and start preparing this nutritious Mediterranean dish that Benedetta has reworked here at Santa Bianca.

time

120 min

people

4

INGREDIENTS

250 grams of chickpeas (previously soaked in cold water for 12 hours)

Laurel, bicarbonate

Ground pepper (green, black, pink, your choice)

Salt

Parmesan cheese

Helichrysum essential oil

procedure

Boil the chickpeas for a couple of hours in plenty of salted water, with a pinch of bicarbonate and the bay leaves.
Then puree or blend them.
Add parmesan, pepper and 1/2 drop of Helichrysum essential oil diluted in olive oil.

author

Blessed Tecchio

Helichrysum Essential Oil

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