Recipe by Farzana Kumandan @sprinklesandspicect
If you are looking for a quick and comforting soup, give this Butternut, Sweet Potato and Chickpea Soup a go 💕
INGREDIENTS
- 1 x 500g peeled and cut butternut
- 1 bag (750g) frozen butternut and sweet potato
- 2 medium onions
- 2 medium carrots
- ½ red pepper
- Handful celery and parsley
- 2 cloves fresh garlic
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 1 tsp cinnamon (fine)
- ½ tsp white pepper
- 2 tablespoon Sprinkles and Spice Roast Chicken Spice
- 1 tablespoon Sprinkles and Spice Orange Pepper
- 1 tin chickpeas (rinsed and drained)
- (Or 1 cup Imbo Red lentils)
- 250ml fresh cream (added last)
- Crushed chilies or freshly chopped red chilli for garnish
METHOD
Rinse and roughly chop up all the veg.
In a large pot, on a high heat, add the butter and once melted, add all the veg, the chickpeas and spices and braise until fragrant, golden brown, and caramelized. You want to roast all the veg to release all the flavours. Once golden, close the lid and reduce the heat, allowing the veg to steam and sweat for a few minutes. Top with water and cook until all the veg is soft. (If you are using Imbo Red Lentils instead of tinned chickpeas, add the rinsed and pre-soaked lentils with the water)
Once soft liquidise or use a stick blender and blend until smooth.
Once smooth, add the fresh cream and simmer until it boils.
Serve by garnishing red chilli and a side of buttery bread, crusty bread or cheese bread.
