Creamy Vegetable Soup (with crunchy chickpeas)
Servings: 4
This divine, nourishing Creamy Vegetable Soup (with crunchy chickpeas) is a protein rich meal or starter. It’s loaded with fibre, good fats, liver and gut loving veggies and it tastes so creamy and delicious.
Ingredients
- 2 tbsp extra virgin olive oil - or ghee
- 1 onion/s - diced
- 2 stick/s celery - diced
- 4 clove/s garlic - minced
- 2 tsp mild curry powder
- 1 small cauliflower - approx. 400g broken into florets, stem chopped
- 1 sweet potato/s - peeled and diced
- 140 g raw cashew nuts - 1 cup
- Sea salt and freshly ground black pepper - to taste
- 750 ml stock or broth - 3 cups chicken or vegetable
- ¼ cup/s nutritional yeast - see variation below
Crunchy Chickpeas
- 400 g can chickpeas - drained and rinsed
- 1 tbsp tamari
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp maple syrup
To Serve
- ½ bunch/s fresh coriander leaves - finely chopped
Instructions
- Preheat the oven to 200°C / 390°F (fan-forced).
- Drain the chickpeas really well and dry in a clean tea towel.
- Toss in the tamari, cumin, paprika and maple syrup.
- Place on a baking tray (in a single layer) and roast for 20-30 minutes, stirring a few times.
- While they are roasting make the soup.
- Place the onion and celery in a large pot with the olive oil or ghee.
- Saute for 2-3 minutes. Add the garlic and curry powder and saute for a couple of minutes, stirring.
- Then add the cauliflower, sweet potato, cashews, broth or stock and season to taste. Bring to a simmer and cook until the vegetables have softened, 20-30 minutes.
- Allow to cool before pureeing with a stick blender or blender. Add the nutritional yeast and blend again. Taste and adjust the seasoning (salt really brings out the flavour).
Thermomix
- Follow steps 1-5 to make the crunchy chickpeas.
- Place the onion (quartered), celery (roughly chopped) and garlic in the Thermomix bowl. Chop 5 seconds, speed 5.
- Add the olive oil and curry powder; saute 3 minutes, 100deg, speed 1, MC off.
- Add the cauliflower (roughly chopped), sweet potato (roughly chopped) and cashews and chop 5 seconds, speed 5. Add the broth or stock and seasoning.
- Cook 25 minutes, 100deg, speed 2, steaming basket on top to prevent splatter.
- Add the nutritional yeast.
- Blend 30 seconds, speed 6-7 or until smooth. Turn the dial up slowly to prevent splatter and make sure the steaming basket is still on top.
- Taste and adjust the seasoning (salt really brings out the flavour).
Serve
- Once the chickpeas are crunchy (or almost crunchy) remove from the oven and serve over the soup with the coriander. I also added a drizzle of chilli oil (because I love a bit of spice) but this is entirely optional.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Place all the ingredients for the soup into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
- Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 2 hours.
- Allow to cool before pureeing with a stick blender or blender. Add the nutritional yeast and blend again. Taste and adjust the seasoning (salt really brings out the flavour).
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.