Roasted Carrot-Cauliflower Soup

by Tessa Moorman

Roasted chickpeas: the new meatballs

Go and buy a pot of cooked chickpeas, rinse them, marinate them with some olive oil, herbs and spices. Then fry them in the frying pan. The result? Delicious, healthy soup balls! They are also delicious as a topping on a curry, wrap or on a salad. So handy to have in the fridge.

Roast the vegetables before blending

A new discovery in soup making; roasting the vegetables instead of cooking them! Gives a different taste and you can already season them with your favourite spices while roasting.

After the vegetables come out of the oven, you can blend them with some broth to a smooth creamy soup. It takes a bit more time (the oven often needs half an hour), but you don’t have to stay in the pan, which can be an advantage.

Extra creamy, low in calories

Cauliflower makes for a very creamy soup, without containing many calories. Ideal when you are looking for a light meal. In need of more energy? Then serve with roasted (sweet) potatoes or a sandwich. You can also roast some sweet potatoes in the oven and blend them into the soup.

Roasted chickpeas: the new meatballs Go and buy a pot of cooked chickpeas, rinse them, marinate them with some olive oil, herbs… Recipes Roasted Carrot-Cauliflower Soup European Print
Voedingswaarden: 200 calorie├źn 20 grams vet
Waardering: 5.0/5
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