Wednesday, 19 February 2014

Roast vegetable and chickpea soup

These last few days I've been feeling a little under the weather which really isn't ideal seeing as Auckland is currently having the most amazing weather meaning that instead of spending my days at home or at school I should really be out soaking the sun at the beach. But regardless, with my cold not leaving my system I have been really craving a nice hearty soup so I decided to actually act on this craving and try make one (I haven't actually made a puree soup before so this was all trial and error and it actually came out perfectly). This recipe serves about 2-3 people, depending on the portion size. I find this recipe so filling and it was so easy to make.


2 carrots (sliced)
3-4 baby washed potatoes
1/4 pumpkin (sliced)
2 small sweet potatoes
1 can chickpeas
*I purchased a ready packed roast vegetable mix from Farro (also available at Nosh)*

Add all of the ingredients apart from the chickpeas to a pot and cover with boiling water.
Cook until the vegetables are soft.
Add the chickpeas and cook for a further 10 minutes.
Add salt, pepper, and any spices that you'd like.
Take off the heat and leave to cool for a little bit.
Using a blender or food processor, pour the mixture in and blend until all of the ingredients have been blended and the mixture resembles a puree.
Serve straight away, or put away for a lunch during the week as it is fine to be heated up in the microwave.


Helena x

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