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Creamy sweet potato & lentil soup with roasted chickpeas
By @helens_vegan_kitchen
Makes 6 large portions
Soup ingredients:
1 tbsp oil
2 tsp black mustard seeds
2 tsp cumin seeds
1 onion, roughly chopped
2 garlic cloves, sliced
250g carrots, chopped
350g sweet potatoes, peeled and chopped
Pinch of dried chilli flakes
1 tsp salt & lots of black pepper
300g @The.Vegan.Inspiration dried red lentils
1.5 litres of veg stock
200ml oat milk
Roasted chickpeas ingredients:
1 x 400g tin of chickpeas, drained and rinsed
1/2 tsp mild chilli powder
1/2 tsp turmeric
1 tsp cumin
1/2 tsp salt
2 tsp maple syrup
2 tsp olive oil
1️⃣ To make the soup, add both seeds to a large pan with the oil and fry for a couple of minutes. Add the onion and garlic and keep frying for another 5 mins
2️⃣ Add all the other soup ingredients to the pan and bring to the boil, then simmer until the veg and lentils are cooked (about 25 minutes).
3️⃣ Whilst the soup is cooking add the drained chickpeas to a baking tray and mix with all the other ingredients and roast for 25 mins at 170C fan.
4️⃣ Once the soup is cooked, blend until smooth (I just use a stick blender for this) and top with the chickpeas, a swirl of vegan crème fraiche and some herbs.
#VeganInspirations
#highcarbvegan #vegannoodles #veganmealideas #healthyveganfood #vegandumplings #easyvegan #vegancookings #vegancookings #plantbasedprotein #veganenergy #thecookingfeed #vegancook #vegetarianmealprep #plantbasedeating #veggierecipes
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