Hello fellow foodies!
You see? I have kept my word for posting a new recipe EVERY WEEK.
Yesterday I started to panic a little for not having anything to post yet.
As to cooking, it has been a slow week for me… I have been quite lazy.
So no better opportunity than to post a Bite From The Past recipe!
For more information to these posts, click here.
.
In the Northern Hemisphere, winter has arrived and there is nothing better than having a hot bowl of soup.
This recipe is perfect for winter days, especially because the ingredients are all in season at this time.
A creamy and indulgent soup that can be made in large batches and kept in the fridge for up to 5 days.
For me – a dash of cinnamon makes it that much better, enjoy!
.
INGREDIENTS:
.
Soup
2 tbsp olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 tsp ground coriander
2 tsp ground cumin
1/4 tsp chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups reduced-salt chicken stock
300g can chickpeas, drained, rinsed
1/2 small lemon, juiced
.
Cheesy Baguette Slices
1 tbsp butter
12 1/4-inch-thick baguette bread slices
1/2 cup grated Gruyere cheese or 1/4 Gruyere and 1/4 Mozzarella
1 tsp minced fresh thyme or dry
1 tsp ground sage
.
DIRECTIONS:
.
Soup
Heat oil in a large saucepan over medium-high heat. Add onion and garlic.
Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder.
Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes.
Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
Blend soup, in batches, until smooth. Return to saucepan over medium-low heat.
Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil).
Pour into bowls. Top with croutons or my cheesy baguette slices. Sprinkle with pepper. Serve.
.
Cheesy Baguette Slices
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet.
Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over.
Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Pour soup into bowls.
.
