In winter, all we can hope for is some warmth in our belly to conquer the blues that come with no light, too much wind and a freezing cold that threatens to make us forget who we are.
But fear not, my readers. The Recipe Detective is here to help you out with the perfect way to boost both your mood and your health.
preparation: about 20 minutes
cooking: about 50 minutes
serves: 6
ingredients:
- 500 g carrots, peeled and cut into 2 cm-thick slices
- 400 g peeled butternut pumpkin, chopped into 3 cm pieces
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- 2 tbs olive oil
- 2 tbs maple syrup
- 5 cups chicken stock
- 400 g chickpeas, drained and rinsed
- salt and ground black pepper
- wholegrain toast, to serve
instructions
- Preheat oven to 200ºc/180ºC fan-forced. Line a large baking pan with non-stick baking paper, allowing paper to extend 3-4 cm up the sides of the pan.
- Place carrots, pumpkin, onion and garlic in a large roasting pan. Drizzle with oil and maple syrup and toss to coat. Bake, tossing once, for 35-40 minutes until tender.
- Pour vegetable mixture from the roasting pan into a large saucepan. Add stock and chickpeas. Using a blender, puree soup until smooth. Warm soup over medium heat until hot. Season with salt and pepper and serve with wholegrain toast.
Mmmm, sounds and looks yummy! Don't forget to let us know if you try it.
Be hungry. Be a cook.
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