Vegetable Soup with Roasted Garlic & Chickpeas
A lovely winter warming soup with lots of garlic and vegetables to help boost your immune.
Ingredients
- 1 tin tin of chickpeas, drained and rinsed.
- 10 garlic cloves, peeled (or heaps more!)
- 4 tbsp rice bran or veg oil
- salt, to taste
- Garlic salt
- 200 g leek
- 40 g nuttelex or butter
- 150 g celery
- 350 g potato, chopped into 4cm pieces.
- 250 g swede, chopped into 4cm pieces.
- 40 g veg stock paste
- 550 g water
- Fresh chives or parsley to garnish
Instructions
- Pre-heat oven to 180° deg.
- Place chickpeas and garlic on to a small baking tray. Season with a little salt and garlic salt. Bake in the oven for approx. 20 minutes, stirring half way through. Just watch the chick peas as when you stir them, they can “pop”.
- Place leek into the Thermomix bowl. Chop on speed 6 for 3 seconds. Add nuttelex or butter. Sauté for 3 minutes 100 deg speed 1.
- Add celery, potato and swede into TM bowl. Chop for 5 seconds on speed 7.
- Add stock paste and water. Add slightly over half of the chickpea and garlic mix into the TM bowl with the soup. (reserve the rest for garnish on the top of the soup). Cook for 15 minutes 100 deg speed 2. Place the simmering basket on top of lid in place of the measuring cup.
- Once cooked, insert measuring cup into mixing bowl lid and puree the soup by turning to speed 5, then slowly increase to speed 9 for 1 minute.
- Serve soup with roasted chickpeas and garlic spooned on top. Garnish with fresh parsley and salt to taste.
Notes
TM31 owners please be aware of the bowl fill line and don’t go over the max line, This soup nearly filled my TM5 bowl.