Chickpea & Carrot Soup

by Francesca
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!

Recipe details
  • 4  Plates
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 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
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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