Autumn veggies soup with chickpeas

Step 1/4

• ⅓ onion
• ¼ red bell pepper

• pot
• knife
• cutting board

Heat some oil on a pot (medium heat). Add the onion and red bell pepper. Cook for 5 minutes

Step 2/4

• ⅓ sweet potato
• ⅛ butternut squash
• ⅛ cauliflower
• ⅔ carrot
• curry powder
• Salt and pepper

Add the sweet potatoe (in cubes), butternut squash (in cubes), florete of cauliflower and carrot. Stir together and cook for a few minutes. Stir in the curry powder and salt

Step 3/4

• 333⅓ ml chicken stock
• 66⅔ ml coconut milk

Add the chicken stock and set heat on high. Bring to a boil and let it simmer for 25’. Add the coconut milk. Once it is ready, turn off the heat and blend everything together until smooth

Step 4/4

• ⅓ package canned chickpea
• nutritional yeast
• ⅓ tbsp coconut oil
• vegetable oil

Heat some oil in a small skillet (medium high). Mix the chickpeas with the coconut oil, curry powder, salt and nutritional yeast (you can omit this). When hot, add the chickpeas to the skillet and cook until crispy. Serve over soup

Enjoy your meal!