A guilt-free yet nutritious something to keep you warm and satiated during winter.
Serves: 4
Ingredients:
1 1/2 tbsp | Olive oil |
1 medium | Onion, peeled and diced |
2 cloves | Garlic, minced |
3 large | Carrots, peeled and sliced |
1 small | Sweet potato, peeled and sliced |
16 oz | Canned cooked chickpeas, rinsed and drained |
4 cup | Vegetable stock, low sodium |
2 | Lemon juice — or less to taste |
Salt and pepper to taste |
To serve:
2 tbsp | Pumpkin seeds |
2 tbsp | Sunflower kernels |
6 tbsp | Coconut yogurt |
Fresh cilantro leaves, to garnish | |
Crusty bread, sliced |
Instructions for Fabulous Chick-Pea and Carrot Soup
- Heat the olive oil in a large pot for over medium. Stir in the onions and garlic, and sauté for 3 minutes, stirring frequently.
- Stir in the carrots, sweet potato, chick-peas, and vegetable stock. Cover and simmer for 30 to 35 minutes, or until the carrots and sweet potato are tender.
- Remove from heat and puree using either a stick blender or transfer to a blender/ food processor in batches if necessary.
- Return to the heat (in the cooking pot) then stir in the lemon juice, and season with salt and pepper to taste.
- Reheat just to the boiling point and serve immediately.
- Serve with a sprinkle of pumpkin seeds and sunflower kernels, a dollop or two of coconut yogurt and slices of your preferred style of crusty bread. Garnish with cilantro leaves and season with salt and pepper to taste.
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