Autumn veggies soup with chickpeas

Too few ratings

Laura Plaza Iniesta

Community Member

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
½ onion
⅓ red bell pepper
½ sweet potato
¼ butternut squash
⅛ cauliflower
carrot
500 ml chicken stock
100 ml coconut milk
½ package canned chickpea
curry powder
nutritional yeast
½ tbsp coconut oil
vegetable oil
Salt and pepper
Metric
Imperial

Utensils

  • pot
  • knife
  • cutting board
  • Step 1/4

    • ½ onion
    • ⅓ 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

    • ½ sweet potato
    • ¼ butternut squash
    • ⅛ cauliflower
    • 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

    • 500 ml chicken stock
    • 100 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

    • ½ package canned chickpea
    • nutritional yeast
    • ½ 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