Cutting back on meat? This veggie-loving soup is here to satisfy, comfort and nourish. Whether you’re after the ultimate comfort food these cooler months or switching up your weekly meal rotation, this feel-good (soon-to-be) favourite is loaded with delicious ingredients that your tastebuds – and belly, are sure to appreciate.
Easy family (or flat) dinner? No matter if you’re short for time or looking for something quick, this recipe is ready in just over 30 minutes.
Plant-based protein? Add in oven-baked chickpeas – for some crunchy texture and a boost of protein. Better yet – take this soup to the next level by roasting the leeks, onion and garlic to add a sweet flavour. Bone broth makes a great addition to this soup if you’re after some gut-loving benefits too.
Serve with fresh homemade bread - this 5 step sourdough bread is our fav, and enjoy!
The secret ingredient: Misty Day Plant Potions Reishi Extract
This nourishing soup is loaded with functional ‘shroom Reishi– known for its immune-loving benefits. Whether it’s a soothing cuppa, go-to meal (like this soup), this funghi blend fits well into a variety of dishes – and is bursting with goodness too.
Ingredients:
Soup:
Chickpeas:
Method:
- Preheat the oven to 200 degrees and prepare two baking trays with baking paper.
- For the crispy chickpeas, drain and rinse the chickpeas and pat dry with a paper towel. In a bowl toss the chickpeas with olive oil, paprika and a pinch of salt.
- Spread evenly over one of the lined baking trays and bake until crisp and golden, (about 20 minutes).
- Remove the leek's green top (which can be frozen and preserved for stock), cut the leek in half, and then slice lengthways. Peel the garlic and onion, then cut the onion into quarters. Toss together with a drizzle of olive oil and salt on the second baking tray. Place in the oven and roast until tender and the edges begin to crisp (about 20 minutes).
- While the chickpeas and leeks are roasting, add the peeled and chopped potatoes along with chopped cauliflower to a pot of salted boiling water and cook until tender (about 15 minutes). Once cooked remove from the heat and drain well.
- Add the roasted garlic, leek, and onion to the same pot with the boiled potatoes and cauliflower, along with 3 cups of vegetable stock, mushroom powder, and nutritional yeast seasoning. You can substitute veggie stock with an equal amount of boiling water and bone broth powder.
- Using a stick blender, blend until smooth, adding a little bit more water as needed to achieve the desired consistency. Season with salt and pepper, then serve with crispy roasted chickpea croutons and toasted homemade sourdough bread.
Makes: 4 servings | Time: 35 minutes
Dietaries: Dairy Free | Vegan | Vegetarian
"],
"ingredients": [
"2 small organic chicken breasts",
"1 Tablespoon Ceres Organics Extra Virgin Olive Oil",
"1 large brown onion, finely chopped",
"3 cloves garlic, minced",
"4-6 cm fresh ginger root, peeled and minced",
"1-2 carrots, peeled and diced",
"3 Tablespoons Nutra Organics Chicken Bone Broth Homestyle Original",
"1.5L boiling filtered water"
"2 Tablespoon Chantal Organics Organic Tamari Soy Sauce"
"2 cups frozen or canned corn"
],
"method": [
"Preheat oven to 160 degrees Celsius and line two baking trays.",
"Mix all ingredients together in a large bowl until well combined.",
"Roll mixture into 12-15 balls and place onto baking tray, then press each ball down with fingertips to slightly flatten.",
"Place on a wire rack to cool. Once cooled store in an airtight container."
],
"nutrition": {
"totalFat": "",
"totalCarbs": "",
"netCarbs": "",
"totalProtein": ""
},
"prepTime": "5 minutes",
"cookTime": "15 minutes",
"totalTime": "",
"recipeYield": "",
"keywords": "Refined Sugar Free Anzac Biscuits"
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