Recipes

Cauliflower, Sweet Potato & Chickpea Soup

June 4, 2018 by admin No Comments

Like many people trying to brave the winter chill, soup is one of my favourite go-to meals to make, as it warms the soul pretty fast! What I love doing is combining a variety of seasonal vegetables to make the ultimate vegetable soup. I have started to add a lot of legumes to my soups, in order to increase the feeling of fullness after one bowl, and provide additional protein and fibre to a meal.
I hope you enjoy my Cauliflower, Sweet Potato & Chickpea Soup. Its thick, hearty and very satisfying!

Serves 6

Ingredients:
  • 2 tbs Extra Virgin Olive Oil (EVOO)
  • 1 onion, diced
  • 1 clove garlic, crushed
  • ½ cauliflower head, chopped
  • 1 kg sweet potato, washed and cubed
  • 3 medium sized potatoes, washed and cubed
  • ½ can chickpeas, drained
  • 1 carrot (optional)
  • Fresh basil, chopped
  • Lite cream, to taste **
  • Pepper, to taste
METHOD:

Step 1
Add oil to lidded saucepan, once heated add onion and garlic. Cook on medium heat until soft and translucent

Step 2
Add cauliflower, sweet potato and potatoes. Add enough water to cover vegetables by 3cm

Step 3
Cover pot with lid and cook for 30 minutes or until vegetables are soft

Step 4
Add in chickpeas, fresh basil, and cook for an additional 10minutes

Step 5
Remove from the heat. Rest for 15minutes

Step 6
Use bar mix to blend all ingredients together into a puree

Step 7
Serve with a dollop of lite cream and a sprinkle of black pepper – enjoy!

** Vegan alternative – replace lite cream with lite coconut milk