Thick, hearty soups are one of the best parts of winter and in this bone-chilling cold, I’m really having to search hard for silver linings. I’m a big soup person and all the better if it’s a soup filling and nutritious enough to serve as a meal. This soup hits all the marks, rich in vitamins, fibre and protein.
I received a big bag of organic carrots this week in my veg delivery, rich in beta-carotene, the precursor to Vitamin A, which provide a much-needed boost to our immune systems in this winter weather. Alongside the carrots came a cauliflower from the hailed cancer-preventative cruciferous veggie family, half of which I used for a cauliflower pizza crust (post coming). I love chick peas and often add them to dishes for extra fibre and protein. Since I have a sweet tooth, coconut oil provided just the right amount of sweetness. I topped my soup with peanuts for some crunch and protein, but roasted chick peas would also be a great idea.
10 carrots, peeled and chopped
3 cups cauliflower florets, chopped
1 cup chickpeas (drained and rinsed if in a can)
1 Spanish onion, chopped
1 tbs coconut oil
Approx. 4 cups broth (chicken or vegetable)
Salt and pepper
Chopped peanuts to garnish (optional)
In a large pot, heat the coconut oil. Add the onion and cook for about 2 minutes. Then add the carrots (chopped about an inch thick) and cauliflower and cook for about another 3 minutes. Add chickpeas, broth and bring to a boil. Let simmer until the vegetables have cooked through, about 15-20 minutes. Remove the soup from heat and blend with an immersion blender until the soup reaches desired consistency. I prefer mine not completely pureed, with some vegetables still whole. Alternatively, you could blend the soup using a food processor (only blend half if you also like a thicker consistency). Top with chopped peanuts if desired.