Chickpea & Carrot Soup
4 Plates
35 min
Today I’m sharing a super creamy and comforting soup made with simple ingredients with a festive touch. A dollop of full fat white Greek yogurt in a shape of star on top. An easy food art made using a cookie cutter. It’s a great way to get the kids in the mood for soup and it gives a nice festive look too.
All accompanied by crunchy roasted chickpeas and spicy homemade bread croutons.
A simple idea which here everyone loved! Perfect for this time of the year.
Let me know in the comments if you will give this soup a try.
So creamy, healthy and delicious!
An easy food art which got the thumbs up from everyone!
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Chickpea & Carrot Soup
Recipe details
Ingredients
- 8 carrots
- 1/2 onion
- 1 can chickpeas
- 1/2 stock cube
- extra virgin olive oil
- salt
- paprika
- sourdough bread
- fennel seeds
- full fat white Greek yogurt
Instructions
Method
- Start by cutting the carrot in chunks and transfer it with 1/2 onion, extra virgin olive oil, salt & paprika on a pan.
- I’ve cooked everything directly in my Thermomix first at varoma then added some water & 1/2 vegetable stock and kept on cooking.
- Same process on a normal pan, it may only take a little longer for the carrots to cook.
- Once soft add 1/2 a can of chickpeas with their water and mash everything to get a creamy consistency.
- In the meantime roast the rest of the chickpeas in the air frier at 180 degrees Celsius for about 10 minutes with some extra virgin olive oil, salt, oregano & paprika.
- Cut some sourdough bread in big chunks and cook on a frying pan with extra virgin olive oil, salt, fennel seeds & paprika turning frequently until crunchy & golden.
- All finished with white Greek yogurt in a start shape & a sprinkle of Parmesan cheese. Absolutely delicious!

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Published December 31st, 2021 6:39 PM
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