A healthy, warming, delicious plant based soup.
starter for 6-8
meal for 4
4 cups vegetable stock
2 carrots peeled, diced
2 parsnips peeled, diced
1 onion chopped
1 tsp GINGER
3 tsp BERBERE
2 tsp ROSE SUGAR
4 cups washed, chopped spinach
2 cups washed, chopped swiss chard
2 cups cooked chickpeas ( canned or fresh)
2 Tbsp olive oil
salt & pepper to taste
Mix together the carrots, parsnips, 1 cup of chickpeas with 2 tsp of olive oil, 1 tsp rose sugar, and 1.5 tsp of berbere. Place everything on a baking sheet and roast at 325º for 25 minutes - stirring occasionally.
Heat 1 Tbsp of olive oil in a heavy bottomed pot and sautee the onion and ginger with the remaining rose sugar for 10 minutes. Then add the rest of the berbere and continue cooking for 5 minutes. Add the stock, spinach, swiss chard, remaining chickpeas and bring to a boil. Simmer for 5 - 10 minutes ( until the leaves have wilted).
Blitz everything together and add salt & pepper to taste. Top the soup with the roasted vegetable 'croutons' and serve!
Serve with biscuits or bread.
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03 June, 2020