Cooking Simplified: Ingredient Search unlocked with Kitchen Stories Plus!
Discover now
Autumn veggies soup with chickpeas

Autumn veggies soup with chickpeas

Based on 1 ratings
In app
Laura Plaza Iniesta

Laura Plaza Iniesta

Community member

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

Ingredients

2Servings
onion
¼
red bell pepper
sweet potato
butternut squash
cauliflower
carrot
333⅓ ml
chicken stock
66⅔ ml
coconut milk
package
canned chickpea
curry powder
nutritional yeast
tbsp
coconut oil
vegetable oil
Salt and pepper

Utensils

pot, knife, cutting board

  • Step 1/ 4

    • 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

    • sweet potato
    • butternut squash
    • 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

    • 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

    • package canned chickpea
    • nutritional yeast
    • 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!

    Autumn veggies soup with chickpeas

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!