Oh my wordy word, it is C.O.L.D out there at the moment.
So, I’m filling my boots with soup.
No really, I can feel some carrot between my toes.
Some reasons why you need this soup in your life:
- It’s delicious
- It costs something silly like £1 to make 4 servings
- It’s full of good, healthy, whole-foods – and is vegan
- It doesn’t require any fancy junk that you’re unlikely to have to hand
- Everyone likes it
If nothing else…
Roasted carrot and chickpea soup
Preparation time: 5-10 minutes
Cooking time: 40 minutes
Serve with: A hunk of bread. A hunk of happiness.
Freezes well? Yeah boiiii.
- 4-5 big carrots
- 400g tin of chickpeas, drained (so 240g of chickpeas)
- 4 fat-ass cloves of garlic
- 1 white onion
- 1 tablespoons of oil
- 1/2 teaspoon of cumin
- 2 vegetable stock cubes dissolved in 800-1000ml of hot water
- Salt and pepper
- Preheat the oven to 180°C.
- Wash yo’ carrots. Chop them into thickish fingers, then pop them onto a roasting tin or baking tray.
- Drain and rinse your chickpeas, then add them to the tray with the carrots.
- Add the unpeeled cloves of garlic to the tray too.
- Drizzle the oil over the top of the tray, and give it a wiggle-woo to lightly coat the vegetables. Put it in the oven for 20 minutes.
- Meanwhile, finely(ish) slice your onion and pop aside.
- After 20 minutes, take the roasting tin out of the oven and scatter the onion onto it. Sprinkle the cumin over the top, give another wiggle-shake, and put it back into the oven for another 20 minutes.
- Once roasted, remove the tray from the oven and set aside a few roasted chickpeas.
- Peel and smash the 4 cloves of garlic, then add back onto the tray.
- Tip the contents of the tray into a blender (or jug, where you can use a hand blender), add some of the stock and a pinch of salt, and blitz.
- Pop it into a saucepan with the rest of the stock. Heat it up and give it a mix. Add some pepper.
- Sprinkle some reserved chickpeas on top if you’re feeling fancy.
Winner winner…soup for dinner!