Heirloom squash and carrot soup with chickpea flatbreads

Winter being officially here this week, soup weather has also begun! Unfortunately more often than not, soups can be overly thin and filling for no longer than a hot minute.  I prefer thick, chunky soups that are nutrient rich- filled with warming spices, grounding vegetables and a good dose of healthy plant based protein and fats. The addition of my homemade no-knead chickpea flour flatbreads were a lovely addition to the meal.

I was lucky enough to find an heirloom “finger” squash at the farmer’s markets a couple of weeks ago and thought I would use it in this recipe along with a some organic carrots that were looking a little dull in the crisper. Along with some onion and garlic, they were roasted with a little extra virgin olive oil before being blitzed with some homemade coconut milk and vegetable broth into a chunky soup. The crunchy chickpeas, roasted pepitas and coriander on top were a perfect addition to a satisfying meal.

RECIPE:

Serves 4, depending on serving size

For the soup:

1 TBSP extra virgin olive oil

1 heirloom finger squash, sliced into wedges*

2 organic carrots, cut into large chunks

1/2 brown onion, sliced into wedges

3 garlic cloves

1 large stalk of celery, chopped

2 TSPN curry powder

Pinch of salt

2-3 cups vegetable broth

1 cup cooked chickpeas

Toasted pepitas

Fresh coriander

1/2 cup organic coconut flakes*

1 cup filtered water*

For the flatbreads:

2 cups besan flour

2 TBSP tapioca flour

2 cups filtered water

Pinch of salt

1 TSPN cumin seeds

Coconut oil to cook the flatbreads

Sesame seeds, chilli flakes to season the top

  1. Season the heirloom squash, carrots, onion and garlic with olive oil on a baking tray. Add the chickpeas to one corner of the tray and roast these ingredients at 190C for 45 minutes.
  2. In a blender (I use a Thermomix), add the coconut flakes and water before blending until a milk consistency. Strain if desired however I left it as it is.
  3. Mix the besan flour, water, cumin seeds and salt and whisk until smooth.
  4. In a pan over moderate heat, melt some coconut oil before adding 1/3 cup of the chickpea batter. Sprinkle sesame seeds and chilli flakes before flipping when bubbles appear on one side.
  5. Add the roast vegetables to the blender, along with the celery, curry powder, coconut milk, vegetable broth and salt. Blend until desired consistency- add more stock if you prefer a smoother/thinner consistency.
  6. Divide the soup into bowls and top with crunchy chickpeas, toasted pepitas and fresh coriander.

NOTES:

❀ I made my own coconut milk as it is more economical and is simply just organic coconut and water.

❀The heirloom squash can be substituted with pumpkin or sweet potato.

❀Leftovers can be easily frozen for later meals.

Stay warm folks! (Or cool, if you’re on the other side of the hemisphere ☼)

♡ Di

“With the new day, comes new strength and new thoughts.”- Eleanor Roosevelt.

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