Roasted Sweet Potato and Chick Pea Soup

9 Jan

This recipe came from one of those happy accidents that can happen in the kitchen. It all started when I stumbled across a recipe for “Aftermath Health Drink” in Vista magazine. The drink is meant to help you get over the indulgences of the holidays. I could see the detoxifying qualities of the drink so I whipped up a batch. A drank a cup of it and decided that I really wouldn’t like another. But I’d made the broth and I do not like to waste. Besides, the flavors seemed to call for a creamy, coconut, sweet potato mix. So I went for it and the results were beautiful!

You could make this all in one go or you could roast your veggies and make the broth ahead of time, earlier in the week while doing other meals. I believe that will be my approach as otherwise, this recipe would be quite a time commitment.

Ingredients:

Broth:
2 Litres of water
2 garlic cloves
1 med chopped onion
Ginger root about 2″ chopped
1-2 Tsp caraway cracked
1-2 Tsp cardamom seeds cracked
3/4 Tsp red chilli peppers

Vegetables & Chickpeas:
2 large sweet potatoes
1 head of cauliflower
1 large can of chickpeas (796 ml)

Final Ingredients:
1 can coconut milk (296 ml)
1 Tbs coconut oil**
1 Tbs salt
1-2 Tsp ground cumin

Instructions:

Combine broth ingredients and simmer for 2 hours. I recommend using a tea ball/herb ball for the red pepper flakes, cardamom and caraway seeds so that your soup will be creamer after it’s blended.

At the one hour mark, begin prepping your vegetables.

Clean cauliflower and sweet potatoes and place in roasting pan. You can peel the sweet potatoes either before or after roasting. Drizzle cauliflower with olive oil before roasting. Roast vegetables at 400°F until soft about 40 minutes.

Drain the chickpeas, drizzle with olive oil and spices – if desired. I used chilli pepper flakes, salt, cardamom and ground cumin. Roast for about 20 minutes. Be sure not to over cook the chickpeas or they will become too hard. They should be cooked enough to get a roasted flavor but not roasted until crunchy.

Combine the broth with vegetables and the final ingredients in a blender or food processor and purée until smooth.*  You may need to do this in batches as this makes a lot of soup.

Return to pot and simmer for another 1/2 hour, adding additional seasoning as necessary.

Notes:

* If you would like a really smooth, restaurant style soup, you will need to strain the soup. I do not bother as I don’t mind that it’s not perfectly smooth.

** I added coconut oil to improve the mouth feel and to slow digestion and therefore feel full longer. This is probably not necessary if using full fat coconut milk.

Yield: About 12-14 cups

Time: 2.5 hours

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