Roast vegetable and chickpea soup

Cooking Soups Roast vegetable and chickpea soup

Get your 5-a-day with this hearty soup, packed full of our favourite vegies.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place eggplant, sweet potato, zucchini and onions in a large bowl. Add oil and season with pepper. Toss vegetables well to coat. Spread vegetables evenly over trays and roast, swapping trays after 30 minutes, for 40 to 45 minutes or until golden and tender. Sprinkle garlic on top for the last 5 minutes of cooking.
  2. Place roast vegetables, tomatoes, stock and 2 cups water in a large saucepan. Simmer, partially covered, over medium heat for 20 minutes. Using a potato masher, roughly mash vegetables. Stir in chickpeas. Simmer for 5 to 10 minutes or until warmed through.
  3. Remove soup from heat. Stir in parsley. Season with pepper. Ladle soup into bowls. Serve.

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2 eggplant, cut into 2cm pieces
2 small orange sweet potato, peeled, cut into 2cm pieces
4 zucchini, cut into 2cm pieces
2 red onions, cut into wedges
1/3 cup extra virgin olive oil
3 garlic cloves, crushed
400g can diced Italian tomatoes
4 cups vegetable stock
2 x 400g cans chickpeas, drained, rinsed
1/4 cup flat-leaf parsley leaves, chopped

Adv

Autors
Preparation time
30
Cooking time
1:15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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