So I know it's still summer but I do love a soup anytime of the year. Although I may just be looking for a good excuse to have ciabatta bread as well. This bread recipe is absolutely amazing and perfect with dips, cheese or as a side to this delicious soup. Thanks to ThermoMiss for sharing the the ciabatta recipe and thanks to Jane for bringing to my attention.
- 1 large garlic clove
- 1 onion peeled and halved
- 60g celery roughly chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp chilli powder
- 30g oil
- 400g sweet potato peeled and diced
- 250g carrots roughly chopped
- 850g water
- 80g TMX Stock Paste
- 400g tin chickpeas rinsed and drained.
- Coriander and sour cream to garnish
- Serve with crusty bread (Ciabatta is awesome!)
Add garlic, celery and onion to the bowl and chop on Speed 6 for 3 seconds.
Add spices and oil to the bowl and sauté for 5 minutes at Varoma Temp Speed 1.
Add potato, carrots, water, stock paste and half the chickpeas and cook for 20-25 minutes at 100deg Speed 1. Cooking time will depend on the size of your veggies.
Meanwhile add the remaining chickpeas into a frypan with a little bit of olive oil and smoked paprika (optional) and fry them until popping.
Once cooked puree your soup by SLOWLY taking the dial up to Speed 8 for 1 minute.
To serve dollop some sourcream in the middle and top with coriander leaves and the fried chickpeas.