Cheap and easy roasted carrot and chickpea soup (vegan)

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…

Two words:

Minimal. Washing-up.

Roasted carrot and chickpea soup

  • Servings: 4
  • Print

Preparation time: 5-10 minutes

Cooking time: 40 minutes

Serve with: A hunk of bread. A hunk of happiness.

Freezes well? Yeah boiiii.

Ingredients

  • 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

Method

  1. Preheat the oven to 180°C.
  2. Wash yo’ carrots. Chop them into thickish fingers, then pop them onto a roasting tin or baking tray.
  3. Drain and rinse your chickpeas, then add them to the tray with the carrots.
  4. Add the unpeeled cloves of garlic to the tray too.
  5. 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.
  6. Meanwhile, finely(ish) slice your onion and pop aside.
  7. 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.
  8. Once roasted, remove the tray from the oven and set aside a few roasted chickpeas.
  9. Peel and smash the 4 cloves of garlic, then add back onto the tray.
  10. 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.
  11. Pop it into a saucepan with the rest of the stock. Heat it up and give it a mix. Add some pepper.
  12. Sprinkle some reserved chickpeas on top if you’re feeling fancy.
  13. Enjoy!

Winner winner…soup for dinner!

Your lass,

Cat x

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4 thoughts on “Cheap and easy roasted carrot and chickpea soup (vegan)

    1. Doooo it Eamon! Enjoy your run! Sadly, the only thing that has been running this week has been my nose…bleurgh. Still, at least I’ve got time to get over it before the 100 kicks off! x

      Like

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