Phew, now the winter really is here!
It’s beautiful and white outside, but also windy and chilly – you really now that the winter has arrived when you fight to move forward in the snow with the strollers with frozen fingers, ha. Well, but at least it’s light again and the snow makes everything oh so pretty, and around these times you have the best excuse to drink hot chocolate whenever you feel like it – not bad.
Besides hot chocolate I also love soups, and when the weather gets gold I start to crave warming, nutritious winter soups – just like this one I made couple of days ago.
After preparing this soup last week I’ve been dying to share the recipe with you guys – especially because of the crunchy and crispy roasted chickpeas I served the soup with. The soup itself is tasty too – thanks to versatile veggies and especially to chioggia beet. It’s the most beautiful root veggie ever, and the taste is rich and full. The soup is easy and quick to prepare, and meanwhile the veggies are boiling, you can roast the chickpeas and pumpkin seeds in the oven.
The soup itself has tons of veggies, lots of fiber and other nutrients, and the roasted accompaniment is rich in protein and in iron – you will for sure feel satisfied and warm after this meal! Hope you’ll love it too.
Warming winter soup with crispy roasted chickpeas
1 smallish cauliflower
1 middle sized seet potato
4 middle sized chioggia beets
2 bigish parsnips
1 big onion
2 cloves of garlic
2-3 cm piece of fresh ginger
1-2 tbsp apple wine vinegar
1-2 tsp honey (vegan: maple suryp)
0,5 tsp black pepper
1 tsp turmeric
0,5 tsp ground pepper
1 tsp dried thyme
virgin coconut oil to fry
1 can of ready to use chickpeas (preferably in carton box)
n. 1 dl pumpkin seeds
1-2 tsp cumin seeds
1. Heat up the oven to 200 degrees. Peel and chop the veggies (chop the chioggia beets as small as possible, as they take longer to boil.) Put the veggies into a pot (except ginger), and add some coconut oil as well. Fry the veggies for a minute or two, and then add the spices and water – so that the veggies will be covered, the heat up until boiling and let boil until the veggies are soft.
2. Rinse the chickpeas well and spread them on a baking tray covered with a parchment paper. Pat them dry (this is how you get them crispy and nice). Add the seeds and oil, salt and the cumin seeds. When oven is ready, roast them around 15-20 minutes.
3. When the veggies are soft, peel the ginger and add it to pot as well. Pour some water away and mash the veggies with a hand blender (use a hand blender with steel, not plastic). Add some coconut milk (as much as you want) and check the taste – add more spices, if needed.
4. Take the roasted chickpeas and seeds from oven, and serve the warming soup with this lovely, crispy and nutritious accompaniment. .