Chickpea and smoked paprika soup
I made this soup last week when we were all sick, I found it super healing, its vegan friendly too :) there is a lot involved....but it's really using the staples I have prepared around my house already.
Vegetable Stock
4 onions
half bunch celery
4 carrots
2 bayleaf
8 peppercorns
2-3 L water
chop everything roughly the same size, about 3cm wide for the celery and carrots and just got the onions into 4.
place everything on a tray and roast, being a vegan dish it's important to get as much flavour into your food as possible, roasting the vegetable will help add heaps of flavour to your stock and therefore anything else you may add this stock to.
once vegetables have lots of colour on them ( more the better)
place in a pot with the bayleaf and peppercorns, cover with twice as much water.
bring to the boil and simmer for an hour.
strain off vegetables and discard. keeping the liquid.
leave to cool, and pack down, leave in the freezer for up to 6 months or in the fridge for a week.
Chickpea and smoked paprika soup
feeds 4
250g chickpeas ( soaked over night ) or 1 tin of cooked chickpeas
1 put cherry tomatoes
4 garlic cloves
1 onion
1.5L vegetable stock
2 handfuls of spinach
3 sprigs of thyme
2 tablespoons smoked paprika
2 tablespoons rice bran oil
salt & pepper
spring onion and cashew cheese to garnish
slice onion and garlic.
add to a hot pot with a little rice bran oil and sauté, add thyme and paprika
cook herbs and spices out for a few minutes
add the cherry tomatoes and cook until they blister and fall apart a little.
add tomato basil sauce and stock.
add chickpeas that have been soaking over night and cook out until tender, 20 minutes or so.
or only add 1L of stock and bring to the boil and simmer for 15 minutes, add the canned chickpeas and cook for a further 5 minutes.
add a few handfuls of spinach and season to your liking.
serve with the spring onion and cashew cheese.
