YIELDS
3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 can Sweet potato
- 1 onion, chopped
- 2 cloves garlic, smashed
- 1 carrot, chopped
- 1 tbsp tomato paste
- 2.5 cups vegetable stock
- 1.5 tbsp extra virgin olive oil
- 1 tbsp flour
- 1/4 tsp thyme
- 1 can chickpeas
- 1 parsnip, sliced thinly (1/16
- (to taste) salt and pepper
- 1 can Sweet potato
- 1 onion, chopped
- 2 cloves garlic, smashed
- 1 carrot, chopped
- 1 tbsp tomato paste
- 2.5 cups vegetable stock
- 1.5 tbsp extra virgin olive oil
- 1 tbsp flour
- 1/4 tsp thyme
- 1 can chickpeas
- 1 parsnip, sliced thinly (1/16
- (to taste) salt and pepper
Directions
1. Heat oven to 400°F. In a thick-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add onions and carrots, and saute for about 4 minutes.
2. Add garlic and tomato paste, and continue sauteing for another 1–2 minutes.
3. Add sweet potato, thyme, and vegetable stock, and combine thoroughly. Bring to a boil, then lower heat and simmer covered for about 10 minutes.
4. Rinse, drain, and thoroughly pat dry the chickpeas. In a large bowl, toss together the chickpeas, parsnips, flour, 1/2 tbsp oil, with plenty of salt and pepper.
5. Lay the chickpeas and parsnips on a foil lined baking sheet and bake for about 20–25 minutes, turning over once at about 15 minutes.
6. When the soup is done simmering, use a blender or an immersion blender to achieve a smooth consistency. Salt and pepper to taste.
7. Serve the soup garnished with hot chickpea croutons and parsnip chips out of the oven. Sprinkle with fresh herbs, if desired. Bon appetit!
More vegan soup recipes: Hungarian Mushroom Soup
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Photo: Peaceful Dumpling
