Crisp and cold days call for winter warmers and soups! I am a big big fan of veggie soups as you can be as creative as you want to be and it’s one of the simplest (and yummiest) ways to get your veg in! The only thing that’s better is having them in your cake – but about that, another time, another post 🙂
This soup is as simple as it gets. All you need is a can of organic lentils, some carrots, chickpeas and spices and you are good to go! The roasted chickpeas give this soup a nice touch and a crunchy twist. They’re also great as a snack or to have with greek or goat yoghurt as an alternative to you porridge for breakfast. An all-round winner food!
Recipe (yields 4 portions)
- 1 red onion, chopped
- 3 medium size carrots, chopped
- 150g cooked chickpeas (canned work as well)
- 1 tsp chilli flakes
- 1 tsp turmeric
- 2 tsp cayenne pepper
- 1/2 tbsp coconut butter
- 1 tbsp olive oil
- handful of fresh herbs (mint, parsley, thai basil, coriander)
- salt and pepper
Heat a medium size cooking pan, melt the coconut butter and add the onions and chilli flakes. Cook until the onions are translucent before adding the carrots. Cook for about 3 minutes and add enough water to cover all the ingredients. Bring to a boil, then add lentils, turmeric, salt, pepper and extra water if needed. Lower to medium-low heat and cook for about 20-25 minutes. In the meantime, place the chickpeas on a baking tray, lined with parchment paper. Season chickpeas with flaky salt, pepper, olive oil, cayenne pepper and fresh herbs. Roast in the oven for about 15-20 minutes on 200ºC, shaking the tray occasionally so they roast evenly.
When the soup is done, use a stick blender and blend until smooth. Add extra salt and pepper if needed, pour the soup on plates and top with roasted chickpeas. Voila, told you was super simple!