This Root Vegetable Soup & Roasted Chickpeas will stick to your ribs on a cold winter night and will practically hug you from the inside. It’s actually filling and hearty and the crunchy chickpeas may very well be my favorite part (I love crunching it between my teeth).
Making your own soup is so fulfilling, particularly when you can toss in whatever vegetables you like and have in the cooler! The expansion of simmered spiced chickpeas on top finishes this flavorful warming soup, perfect for this season.
Prep: 15 mins/Cook: 50 mins
Servings: 4
Ingredients
- 1 tbsp. oil
- 2 cloves of garlic
- 1 onion
- 2 sticks of celery, chopped
- 2 tsp mixed herbs
- 1 tsp turmeric
- 3 carrots, sliced or chopped
- 2 sweet potatoes, peeled and chopped
- 600ml vegetable stock
- Salt & black pepper
For the Roasted Chickpeas
- 1 x can chickpeas, drained well
- 1 tbsp. oil
- 2 tsp paprika
- Pinch of chili powder (optional)
- Salt & black pepper
How To Make Root Vegetable Soup & Roasted Chickpeas
1. Select SEAR/SAUTE and set it to HIGH on your Ninja Foodi. Wait for 5 minutes and add the oil, onion, garlic, and celery and cook for 5 minutes, stirring occasionally.
2. Add the herbs, turmeric, carrots and sweet potatoes and continue cooking for another 5 minutes.
3. Pour in the stock and salt and pepper then place the pressure lid on top making sure it is in the SEAL position.
4. Select PRESSURE and set it to HIGH and set the timer for 20 minutes.
5. Meanwhile, mix everything together in a bowl for the chickpeas and bake in a preheated Foodi at 190 degrees C for 15 minutes to roast nicely.
Note: On the off chance that you need a smooth consistency, Allow the soup to cool and add to your Ninja blender and mix, empty go into the Foodi, heat through and afterward serve between bowls with some roasted chickpeas on top. Then, enjoy your meal!
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