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Spausdinti
Sweet Potato Soup with Roasted Chickpeas
Paruošimo laikas
7 mins
Gaminimo laikas
15 mins
Visas laikas
22 mins
 
Kiekis: 4 servings
Ingredientai
  • 3 c (1 middle-sized) sweet potatoes, chopped into small cubes
  • 1 middle-sized carrot, sliced
  • 1/3 c celery stalk, chopped
  • 1/2 onion, diced
  • 1 clove of garlic, crushed
  • 1 tbsp ginger, minced
  • 3 c water
  • 1 vegetable broth
  • 2/3 c dairy-free cream (I used oat cream)
  • pinch of salt
  • pinch of black pepper
  • 1 tbsp oil for cooking
Chickpeas
  • 1 can chickpeas, washed and drained
  • 1/2 tsp garlic powder
  • 1 tsp red paprika
  • 1/3 tsp cayenne pepper
  • pinch of salt
  • chili flakes*
Gaminimas

  1. Heat a large pot with the oil. Add the onions and cook for 5 min., stirring occasionally. Add the garlic, ginger, and cook, stirring, for 30 s.

  2. Add the sweet potatoes, carrot, celery, water, broth. Cover the pot and bring to the boil. Reduce the heat to low and simmer the soup for 5-6 minutes or until the veggies are fork tender.

  3. Blend the soup until puree. Add the cream, stir to combine. Add the salt, pepper. Let the soup sit for about 5 minutes.

  4. Serve with chickpeas, sprinkle with chili flakes.

Chickpeas
  1. Preheat oven to 180C.
  2. In a big bowl, mix chickpeas and spices. Add them on another baking sheet, lined with parchment paper. 

  3. Roast about 20-25 min. After 10-12 min. mix with a spatula.

Patarimai

*sprinkle before serve