Vegan Crab Bisque

Large pot or Dutch oven; Wooden spoon; Measuring spoons; Knife; Cutting board

10 minutes

35 minutes

Vegan

Vegan, Crab Bisque, Soup, Vegetables, Herbs, Spices

Main Course

Simmer

Vegan

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2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

2 tablespoons tomato paste

1 teaspoon dried thyme leaves

½ teaspoon smoked paprika powder

½ teaspoon ground black pepper

¼ teaspoon sea salt

4 cups vegetable broth

1 cup cooked chickpeas

2 tablespoons nutritional yeast flakes

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened. Add the carrot and celery and cook for another 3-4 minutes until softened.

Add the tomato paste, thyme leaves, smoked paprika powder, black pepper and sea salt to the pot and stir to combine. Cook for another minute until fragrant.

Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes until vegetables are tender.

Add the cooked chickpeas to the pot and simmer for another 5 minutes until heated through.

Remove from heat and stir in nutritional yeast flakes until combined. Serve hot with crusty bread or crackers if desired.

Calories – 300; Fat – 8g; Carbohydrates – 42g; Protein – 10g; Sodium – 500mg

This vegan version of classic Crab Bisque is made with a combination of vegetables, herbs, spices and chickpeas simmered in vegetable broth for an easy yet flavorful soup that is sure to please vegans and non-vegans alike! Enjoy it hot with crusty bread or crackers if desired!

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