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Roast vegetable and chickpea soup
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Enjoy a nutritious and delicious vegetable-packed soup for a daily dose of goodness.
Ingredients:
  • 500g eggplant
  • 500g sweet potato
  • 500g zucchini
  • 2 red onions, cut into wedges
  • 75.08 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 400g can diced Italian tomatoes
  • 1020.00 gm vegetable liquid stock
  • 2 x 400g cans chickpeas, drained, rinsed
  • 62.50 ml flat-leaf parsley leaves, chopped
Instructions:
  • 1. Preheat the oven to 230°C. Line 2 large roasting pans with non-stick baking paper. 2. Combine eggplant, sweet potato, zucchini, and onions in a large bowl. Drizzle with oil and season with pepper. Toss to coat the vegetables evenly. 3. Spread the vegetables on the trays and roast for 40-45 minutes, swapping trays halfway through, until golden and tender. 4. Sprinkle garlic over the vegetables for the last 5 minutes of cooking.
  • In a large saucepan, combine roast vegetables, tomatoes, stock, and 2 cups of water. Simmer over medium heat, partially covered, for 20 minutes. Roughly mash the vegetables with a potato masher, then stir in the chickpeas. Continue to simmer for 5 to 10 minutes until heated through.
  • Take the soup off the heat, gently mix in the fresh parsley, add a pinch of pepper for flavor, carefully ladle the soup into bowls, and delight your guests with a beautiful serving.

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