October 07, 2014

Early Autumn Roasted Vegetables & Chickpea Soup with Purple Crisps

If I had to choose my favourite way of cooking vegetables, I think roasting them would win. Not only this method allows preparing a big batch in one go, but I also love how they become incredibly tender and tasty. And did I mention how easy it is? All you have to do is chop them, season them, put them in the oven, and let it do the work. So naturally, I often tend to roast veggies to prepare soup. With evenings now getting darker and colder, I’ve been in the mood for warming dishes such as this one. The addition of the chickpeas as well as a side of bread (homemade fig foccacia in my case), makes a wholesome dish for this autumn’s dinners. I accounted for a pretty big batch of soup, however, this can easily be halved for a smaller amount. As for the purple crisps? I was instantly attracted by the potatoes’ awesome colour and thought they would stand out sprinkled on the soup. They are optional of course but make a pretty addition to the dish.

With love x

Early Autumn Roasted Vegetables & Chickpea Soup with Purple Crisps – serves 6 to 8
•3 yellow peppers, deseeded and chopped
•2 sweet potatoes, cubed
•4 carrots, chopped
•1 aubergine, cubed
•1 red onion, peeled and quartered
•4 cloves garlic, peeled
•2 sprigs rosemary, finely chopped
•1tsp dried chilli flakes
•Salt and pepper
•Olive oil
•300g cooked chickpeas
•2L vegetable stock
•A handful small purple potatoes, peeled

1.Preheat the oven to 200˚C.
2.Spread the peppers, sweet potatoes, carrots, aubergine, red onion and garlic on two baking trays. Sprinkle with rosemary, chilli flakes, salt and pepper. Drizzle with olive oil and use your hands to coat the vegetables in oil.
3.Place in the oven and cook for 30min. Take the trays out of the oven, add the chickpeas and place back in the oven for another 10min.
4.Transfer the vegetables to a large cooking pot, add the vegetable stock and blend until smooth, using an immersion blender. Heat on a low heat for a couple of minutes before serving.
5.To make the purple crisps, using a vegetable peeler, cut very fine slices. Put them in a bowl, add a drizzle of olive oil and mix with your hands to coat the potatoes in oil. Spread them on a baking tray covered in baking paper and place in the oven on 200˚C for about 20-25min until crispy. Sprinkle over the soup.

Soupe de Début d’Automne aux Légumes Rôtis et Chips Violets – pour 6 à 8 personnes
•3 poivrons jaunes, épépinés et coupés en morceaux
•2 patates douces, coupées en cubes
•4 carottes, coupées en morceaux
•1 aubergine, coupée en morceaux
•1 oignon rouge, pelé et coupé en quartiers
•4 gousses d’ail, pelées
•2 branches de romarin, émincées
•1cc de piment séché concassé
•Sel et poivre
•Huile d’olive
•300g de pois chiches cuits
•2L de bouillon de légumes
•Une poignée de petites pommes de terre violettes, pelées

1.Préchauffer le four sur 200˚C.
2.Etaler les poivrons, patates douces, carottes, aubergines, oignon et ail sur deux plaques à four. Parsemer de romarin, piment, sel et poivre. Arroser d’huile d’olive et mélanger avec les mains pour bien imprégner les légumes d’huile.
3.Mettre au four pour 30min. Sortir les plaques du four, ajouter les pois chiches et remettre au four 10min.
4.Transférer les légumes dans une marmite, ajouter le bouillon de légumes et mixer à l’aide d’un mixeur plongeur jusqu'à l’obtention d’une texture lisse. Réchauffer à feu doux quelques instants avant de servir.
5.Pour faire les chips violettes, couper de très fines rondelles de pomme de terre à l’aide d’un couteau éplucheur. Les mettre dans un bol, arroser d’un filet d’huile et bien mélanger. Les étaler sur une plaque à four recouverte de papier cuisson et mettre au four préchauffé à 200˚C pendant 20-25min jusqu'à ce qu’elles soient craquantes. Parsemer sur la soupe au moment de servir.

1 comment:

Anonymous said...

Werry nice, I look forward to trying this delicious soup.

Greetings from England.

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