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Golden soup
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Golden soup
4
Easy
10 minutes
30 minutes Ingredients
-
For the topping:
- 1 x 410 g can chickpeas, rinsed and drained
- 2 t chermoula spice
- ½ t ground cinnamon
- a pinch salt
- 1 T coconut oil For the soup:
- 2 T coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, halved
- 2 t fresh ginger, grated
- 3 T fresh thyme, chopped
- 1 t cayenne pepper
- 1 t turmeric
- 4 large carrots, peeled and sliced
- 1 x 500 g packet Woolworths cubed butternut
- sea salt and freshly ground black pepper, to taste
- 2 x 500 ml tubs Woolworths fresh vegetable stock
- 2 cups freshly squeezed orange juice
- coconut flakes, to garnish
- fresh coriander, to garnish
Method
- Start with the topping.
- Preheat the oven to 200°C and lightly grease a baking tray with oil.
- Place the chickpeas onto the baking tray and season with the chermoula, cinnamon and salt, then drizzle with the coconut oil. Roast for 25 minutes, or until crispy. Set aside.
- To make the soup, heat the oil in a large saucepan over a high heat and sauté the onion, garlic, ginger, thyme, cayenne pepper and turmeric for 4 minutes, or until soft.
- Cut the carrots and butternut into very small pieces, in order to speed up cooking time. Steam in the microwave until tender. Add to the pot and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
- Pour in the stock and bring to the boil, then reduce the heat and simmer for 20 minutes, half covered, until the vegetables are fully cooked.
- Add the orange juice and cook for a further 2 minutes, then blend until smooth. Serve topped with the roasted chickpeas, coconut flakes and paprika oil from roasting the chickpeas. Garnish with coriander.
Cook's note: I make a lot of soup in winter and this slightly spicy one, which just happens to be vegan, is a great hit with Brian and our kids. It’s important to sauté the veggies first so that you build up the flavour in the beginning. And remember, a gentle simmer is always better than a rapid boil – the flavours marry so much better that way.