Ingredients
- 2 tbsp Oil (divided, see directions)
- 1 Onion
- 2 Cloves of garlic
- 1 Thumb sized ginger
- 1/4 Fresh chili
- 4 Large carrots
- 2 Small sweet potatoes
- 1/2 tsp Turmeric
- Salt and pepper to taste
- 1 tsp Vegetable bouillon powder
- 1 l Water
- 250 ml Coconut cream
- 2 tbsp Lemon juice
Spicy chickpea and nut crumble
- 1 Can of chickpeas
- 1/2 cup Cashews
- 2 tbsp Pumkin seeds
- 2 tbsp Sunflower seeds
- 1 tbsp Poppy seeds
- Herbs and spices of your choice*
Instructions
Soup
- Cut all the vegetables into small pieces. Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.
- Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.
- Pour everything into a blender and blend until smooth and then pour back into the pot. Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.
- Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.
Chickpea and nut crumble
- Rinse the chickpeas and pour into a pan and add 1 tbs oil, herbs and spices of choice ( *I used a pre-made spice mix I had made previously which I think had paprika, cumin, parsley, brown sugar, chili, granulated onion, garlic salt, pepper, and Himalayan salt). Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.
- Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.
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