Carrot and chickpea soup with roasted vegetables
Background
After a weekend BBQ or Sunday roast, we normally have many leftovers, which can be used for salads, stews, soup or sandwiches. This carrot and chickpea soup with roasted vegetables is made with leftovers, so itโs super quick and easy! Also, itโs vegan, gluten-free, low-carb, low-cal and healthy - yet yummy and filling. So it ticks all the boxes!
Ingredients
- 500g carrots
- 800 ml vegetable stock
- ยฝ tsp ground cumin
- 1 roasted, grilled or barbecued onion
- 1 roasted, grilled or barbecued red pepper
- ยฝ of roasted or barbecued garlic bulb
- Salt and pepper
- 1 handful fresh coriander leaves
Instructions
- Cut the carrots into small chunks and put them in a saucepan. Pour over the stock, add the cumin, then bring to a boil and cook for 10 minutes, until tender.
- Drain the chickpeas and add to the soup. Cook for another 5 minutes.
- Remove the skin of the roasted pepper and onion. Cut their flesh into strips and add these to the soup.
- Squeeze out the garlic flesh from the skin and add to the soup together with the coriander leaves.
- Using a stick blender, process the soup until you get a lightly textured soup. If itโs too thick, add more stock.
- Reheat the soup, if needed and serve immediately.
Categories
- Meal Type: - Budget - Leftovers - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - British
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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