Roast vegetable and chickpea soup for 6 person
Get your 5-a-day with this hearty soup, packed full of our favourite vegies.
Ingredients for Roast vegetable and chickpea soup
- 2 (500g) eggplant, cut into 2cm pieces
- 2 small (500g) orange sweet potato, peeled, cut into 2cm pieces
- 4 (500g) zucchini, cut into 2cm pieces
- 2 red onions, cut into wedges
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, crushed
- 400g can diced Italian tomatoes
- 4 cups Massel vegetable liquid stock
Roast vegetable and chickpea soup, How to Make
Step 1Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place eggplant, sweet potato, zucchini and onions in a large bowl. Add oil and season with pepper. Toss vegetables well to coat. Spread vegetables evenly over trays and roast, swapping trays after 30 minutes, for 40 to 45 minutes or until golden and tender. Sprinkle garlic on top for the last 5 minutes of cooking.
Step 2Place roast vegetables, tomatoes, stock and 2 cups water in a large saucepan. Simmer, partially covered, over medium heat for 20 minutes. Using a potato masher, roughly mash vegetables. Stir in chickpeas. Simmer for 5 to 10 minutes or until warmed through.
Step 3Remove soup from heat. Stir in parsley. Season with pepper. Ladle soup into bowls. Serve.
Soup can be stored in the fridge for up to 4 days. Microwave, covered, on HIGH (100%) for 2 to 4 minutes, stirring every minute, or until hot.
Additional information for Roast vegetable and chickpea soup
Preparation: 0:30 Minutes, Cooking: 1:15 Minutes, Serving: 6 Person, Level:
1395 kj Energy, 16g Fat Total, 2g Saturated Fat, 10g Fibre, 11g Protein, 860.02mg Sodium, 12g Carbs (sugar), 33g Carbs (total),
All nutrition values are per serve
This Roast vegetable and chickpea soup published first on: Super Food Ideas, Images by: Mark O’MearaYou May Also Like
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