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Recipes » Soups » Chickpea & Vegetable Soup With Crunchy Peanut Butter & Walnut Croutons
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Ingredients

Soup

  • 1 red onion, diced
  • 2 celery stalks, small dice
  • 2 carrots, small dice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 cloves garlic, crushed
  • 1 cup red lentils, rinsed
  • 1 ½ cups cooked chickpeas
  • 4 cups vegetable broth
  • 3 Tbsp crunchy peanut butter
  • 2 zucchini, small dice
  • 1 large sweet potato, small dice
  • 1 Tbsp tamari or low sodium soy sauce

Walnut Croutons

  • ½ cup walnuts
  • 1 tsp tamari or low sodium soy sauce
  • 1 Tbsp nutritional yeast
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp sea salt

Instructions

Soup

  • 1. In a heavy based pan, saute the onion, celery and carrots in a little water or broth.
  • 2. Cook over a medium heat for 5 minutes.
  • 3. Add the spices and garlic and a splash of water and cook for a further few minutes.
  • 4. Add the lentils and chickpeas along with the broth. Mix well, then stir in the peanut butter, sweet potato and zucchini.
  • 5. Bring to a boil, turn down to a low simmer and cover. Cook for 25 minutes.
  • 6. Stir in the tamari or soy sauce and adjust seasonings to taste.
  • 7. Serve topped with some walnut croutons (optional).

Walnut Croutons

  • 1. Preheat oven to 275 degrees F.
  • 2. Place the walnuts in a mixing bowl. Drizzle with tamari or soy sauce and stir to coat nuts.
  • 3. In a separate bowl mix together all the other ingredients.
  • 4. Sprinkle over the nuts and stir to combine.
  • 5. Spread the nuts onto a parchment lined baking sheet and roast for 5-10 minutes or until crisp taking care that the nuts don’t burn.

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