Ingredients
-
200 g Chickpeas
-
1 Sweet Potato
-
3 small Carrots
-
1 Onion
-
2 tbsp Avocado oil
-
2 tsp Salt
-
1 tsp Oregano
-
2 tbsp Pumpkin seeds
Directions
Cream soup is one of my favourite dishes. So delicious and touching the senses. I do not feel heavy from it and it is full of useful minerals and substances. You do not need to have a special device for cream soups, it is enough to hide a blender in your cupboard. Everyone can throw a few vegetables and cook cream soup for their loved ones. I personally love experimenting with different combinations of vegetables that turn cream soup into a new adventure for the senses. For as long as I can remember, I adore it and I still can’t get enough of it.
One of my favourite combinations is with sweet potatoes and chickpeas. Unexpected, but very sophisticated and delicious. If you haven’t tried the sweet potato yet, now is the time. Sweet potatoes are regularly eaten at home. I use it for both savoury and sweet dishes.
Steps
|
1
Done
|
Cut the sweet potato into little cubes. Set aside. |
|
2
Done
|
Thoroughly peel the chickpeas. Set aside some chickpeas to garnish the soup. |
|
3
Done
|
Blend the carrots and the onion into blender. |
|
4
Done
|
Saute the carrots and onions in a preheated pan. |
|
5
Done
|
Put sweet potato, chickpeas, carrots and onion in saucepan. Season with salt, oregano and avocado oil. Add water to taste. I use 700 - 800 ml water. It depends of the amount of vegetables mixture. |
|
6
Done
|
Bring it to boil for 20-25 minutes. |
|
7
Done
|
When it is ready set aside and blend it. Pour the soup into bowls and set aside to cool down for a while. |
|
8
Done
|
During this time you can prepare the nuts for the decoration of the soup. I use pumpkin seeds but you can use what you have. Put the seeds on a pan for few minutes. Set aside when they are ready. |
|
9
Done
|
Bake the chickpeas in a pan for a few minutes. |
|
10
Done
|
Decorate the bowls with the nuts and enjoy them! |
