Roast vegetable and chickpea soup
This Roast Vegetable and Chickpea Soup combines roasted eggplant, sweet potatoes, zucchini, and red onions with chickpeas for a hearty, vegan dish. The rich flavors meld together in a warming broth, making it perfect for any occasion.
Cook time 75 min
Prep time 30 min
Ingredients:
2 eggplant2 sweet potatos
4 zucchini
2 red onions
1/3 cup olive oil
2 garlic cloves
1 can canned tomatoes
4 cups vegetable broth
1/3 can canned chickpeas
1/4 cup fresh parsley
Roast Vegetable and Chickpea Soup is a hearty and nutritious dish perfect for any time of the year. This vegan-friendly recipe combines the rich flavors of roasted vegetables with chickpeas, creating a comforting and satisfying meal. Packed with essential nutrients and fiber, this soup is as healthy as it is delicious.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash and dry all the vegetables.
- Cut the eggplants, sweet potatoes, and zucchinis into roughly 1-inch cubes.
- Peel the red onions and cut them into wedges.
- Place the chopped eggplants, sweet potatoes, zucchinis, and red onions onto a large baking sheet.
- Drizzle with the olive oil and toss to coat all the vegetables evenly.
- Season with salt and pepper if desired.
- Spread the vegetables out in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned at the edges. Stir halfway through for even roasting.
- While the vegetables are roasting, heat a large pot over medium heat.
- Add a small amount of olive oil and sauté the minced garlic for about 1-2 minutes until fragrant, being careful not to burn it.
- Add the canned tomatoes to the pot and stir to combine. Let it simmer for about 5 minutes.
- Once the vegetables are roasted, add them to the pot with the tomatoes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
- Stir in the drained and rinsed chickpeas.
- Continue to simmer for an additional 5 minutes until the chickpeas are heated through.
- Remove the pot from the heat.
- Stir in the chopped fresh parsley.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and serve hot.
- Optionally, garnish with additional fresh parsley and a drizzle of olive oil.
Roast Vegetable and Chickpea Soup is a versatile and nourishing dish that can be enjoyed as a main course or a hearty appetizer. By following these tips and steps, you can create a delicious and wholesome meal that will warm your soul and delight your taste buds. Enjoy the depth of flavor that comes from roasting the vegetables and savor the health benefits of this comforting soup.
Roast vegetable and chickpea soup FAQ:
The vegetables should be roasted in a preheated oven at 400°F (200°C) for 25-30 minutes, or until they are tender and lightly browned at the edges. Stir halfway through to ensure even roasting.
The soup is done after simmering for about 15 minutes once the roasted vegetables are added to the pot, followed by an additional 5 minutes after adding the chickpeas. The vegetables should be tender and the flavors well combined.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup for up to 2-3 months.
You can substitute chickpeas with other canned beans, such as white beans or lentils, depending on your preference. Adjust the cooking time slightly if using lentils as they may require a different cooking duration.
Yes, you can use various vegetables such as carrots, bell peppers, or butternut squash. Just ensure they are cut into similar sizes to promote even cooking and roasting.
Tips:
- Cut all vegetables into similar-sized chunks to ensure even roasting.
- Feel free to add additional spices such as smoked paprika, cumin, or thyme to enhance the flavor.
- Consider using low-sodium vegetable broth if you're watching your sodium intake.
- For extra creaminess, you can blend part of the soup before adding the chickpeas.
- Garnish with a dollop of vegan yogurt or a sprinkle of nutritional yeast for added flavor.
Nutrition per serving
6 ServingsCalories 200kcal
Protein 8g
Carbohydrates 40g
Fiber 12g
Sugar 18g
Fat 15g
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