Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chickpea and mussel soup with homemade croutons. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Learn how to make croutons with this homemade croutons recipe! It's easy to make with any kind of leftover bread, and the perfect topping for salad, soup and more. Maybe you're thinking croutons are just for French onion soup.

Chickpea and mussel soup with homemade croutons is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chickpea and mussel soup with homemade croutons is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have chickpea and mussel soup with homemade croutons using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chickpea and mussel soup with homemade croutons:

1. Prepare 800 g fresh mussels
2. Make ready 400 g cooked chickpeas
3. Get Chopped carrots onions and celery
4. Take 200 ml hot fish stock
5. Prepare Tablespoon passata sauce
6. Make ready to taste Salt
7. Prepare Bread for croutons
8. Take Olive oil

There is no denying that homemade croutons are a million times better than anything you can purchase from the market. However, I didn't always know this. My parents never made homemade croutons so, until recently, fresh-baked crispy croutons were a relatively foreign. Making your own homemade croutons is so simple!

Instructions to make Chickpea and mussel soup with homemade croutons:

1. Clean mussels. Put in a large pot without water or oil. Put lid on and turn on the heat. when they release their water and open, remove from heat and set a side to cool. Shell them saving 2 per person for decorating
2. Cook onions, carrots and celery in some oil. After a few minutes add the drained chickpeas. Cook for a min or two. Add stock and simmer for 5-6 minutes
3. Add passata sauce and simmer for another few minutes. Remove about half the sauce and whizz up using a hand blender. Put back in the pot. Stir and add more stock or water to your liking.
4. Turn on the oven and chop the bread into small cubes. Drizzle with olive oil and bake for 6-7 mins at 200. Meanwhile, add mussels to soup and heat through. Serve in a bowl with croutons on top 😁

They can be made in minutes and made with your favorite herbs and spice blends. Homemade croutons taste better and only take a few minutes to make. They even last a few days at room temperature (or much longer in the freezer) so you can. While the soup is simmering, make flavorful garlic rosemary sourdough croutons. Brush a mixture of rosemary, garlic and olive oil on both sides of very thinly sliced sourdough bread, and Chicken, Kale and Chickpea Soup with Rosemary Croutons- a delicious hearty meal, perfect for cold winter nights!

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