Wednesday, May 24, 2017

Sweet potato and Chickpea Soup.




This is a really easy and seasonal soup the base is the chick peas and sweet potato but you can add any vegetables along with it, I also added edible flowers for garnish. I have been growing these at the farm and selling to local chefs, tea rooms and bakeries. This made my Day when Camino an amazing local bakery featured me as a farmer. 





Ingredients:
  • one can of chickpeas
  • 2 cloves of chopped garlic
  • 1/2 a lime's juice
  • 1/4 cup freshly chopped cilantro
  • 1/2 teaspoon cumin powder
  • 1/2 a chopped red onion
  • 1/4 teaspoon coriander powder
  • one tomato chopped
  • one can of chopped tomatoes 
  • one large carrot chopped 
  • one large sweet potato chopped
  • 1/2 a cup of roughly chopped peanuts
  • salt to taste
  • one cup of vegetable stock (I have made this without and its also been fine)
  • one carrot chopped
  • chopped sugar snap peas
  • a handful of kale chopped


Method:

  1. saute the onion and garlic in olive oil, add the cumin and coriander powders for 5 minutes
  2. add the tomato and let it form a paste 3 min
  3. then add the carrot, sweet potato, peas, kale and chickpeas, vegetable stock, lime juice, cilantro, and peanuts mix
  4. simmer for 20 minutes 
  5. enjoy 




Have you ever used edible flowers?

I have also made a little slide show here that showcases how folks used them.


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