Net die regte ding vir so ‘n koue wintersaand. Oorspronklike resep gekry op www.taste.com.au en die miso bygesit. As jy dus nie miso het nie los dit uit.
Moroccan sweet potato, carrot and chickpea soup
Recipe by Annette Forrest
- 300g sweet potato, peeled, diced
- 250g carrots, peeled, diced
- 1 medium onion, roughly chopped
- 1 x can chickpeas, drained
- 1 tsp crushed garlic
- 3 cups veggie stock
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/8 teaspoon chilli powder
- ¾ tsp white miso
- olive oil to fry onion
- 1/2 Tbsp lemon juice
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls.