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.
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
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
- 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.
- 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.
- Mix the besan flour, water, cumin seeds and salt and whisk until smooth.
- 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.
- 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.
- Divide the soup into bowls and top with crunchy chickpeas, toasted pepitas and fresh coriander.
❀ 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 ☼)
“With the new day, comes new strength and new thoughts.”- Eleanor Roosevelt.