Spiced vegetable soup
4 people
00h 10
A light and tasty soup! With the complete protein of chickpeas, rich in fibre and nutrients.
Ingredients
- For the soup (about 4 servings):
- Vegetable stock 800ml
- Leek 1 unit
- Small courgette 1 unit
- Pumpkin 1/4 unit
- Small potatoes 2 units
- Carrots 3 units
- Onion 1 unit
- Spinach 1 handful
- Parsley leaves To taste
- Olive oil 2-3 tbsp
- Cumin 1/2 tsp.
- Ginger 1/2 tsp.
- Curry 1/2tsp.
- Salt and pepper To taste
- Topping (unas 4 raciones):
- Cooked chickpeas 200g
- Shiitake mushrooms 200g
- Garlic 1 clove
- Curry 1/2 tsp.
- Smoked paprika 1/2 tsp.
- Tamari sauce 1 tsp.
Method
- For the topping , dry the chickpeas very well, clean the mushrooms and slice them thinly using a mandolin.
- Place the Silicone Baking Mat on an oven tray and top with the chickpeas and mushrooms.
- Season well with the spices, and bake for about 20 minutes, shaking the tray every 5 minutes, so that all the ingredients are roasted evenly.
- For the soup , wash and prepare the vegetables and put them in the Deep Steam Case with a little olive oil, half of the stock, season them and cook at full power for 5 minutes or until they are tender.
- Add the remaining stock to your taste and the soup is ready!
- For a full meal, fill the jar of the Jar To Go 600ml with the soup, about 250 g.
- Put the crispy chickpeas and shiitake mushrooms in the collapsible container, for a main course add about 150 g of the mixture, so the topping will stay crispy until you eat it.
- Ready to take away or enjoy at the moment! Discover more recipes.
Products you will need
