This is a delicious, winter-y, orange-coloured soup, perfect with bagels, if I don't say so myself. And it's bloody easy. It's less than an hour and serves about six people. Let's get to it!
Ingredients:
A tablespoon of grapeseed oil
Two small onions, diced
Two cloves of garlic, diced
One teaspoon of ground coriander
Two teaspoons of ground cumin
350 grams of sweet potato, peeled and cubed
250 grams of potato, cubed (or, make it 600 grams of sweet potato)
500 grams of carrots, peeled and chopped
Six cups of veggie stock
A can of chickpeas
A squeeze of lemon juice
Salt to taste
Instructions:
Heat the oil over a medium heat in a big soup pot.
Add the onion and garlic, cook for five minutes.
Add the cumin and coriander, stir well and cook for a minute.
Add the potato, sweet potato and carrot, stir well, and cook for five minutes.
Add the stock, bring to the boil, stirring, then cover and simmer for twenty minutes.
Add the chickpeas. Cover again and cook for ten more minutes.
In batches, blend the soup. It should turn out thick and luxurious. Pop it back in the pot but don't reboil it.
Stir in the lemon juice and salt and pepper to taste. As a pepper fiend, I required about two teaspoons of salt.
Serve and eat!
No comments:
Post a Comment