Baked zucchini and leek velouté with garlic-roasted chickpeas

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Autumn is settling in and the lower temperatures bring out my cravings for a warm and nourishing bowl of creamy soup. I’ve been experimenting with soups made out of baked veggies lately and I’m so in love! All you need to do is chop up the veggies, pop them in the oven and then blend them with some water or vegetable stock. That’s it, so easy! And they make the best comfort food dinner after a busy weekday…

For the Baked zucchini and leek velouté (serves 4-6)
3 large zucchini
3 leeks
Thyme, preferably fresh twigs
2-3 tablespoons olive oil
Sea salt flower, freshly ground pepper for seasoning
About 1 l of vegetable stock, preferably homemade
Optional: 2 tablespoons chickpea flour

Wash and clean the zucchini and the leeks. Chop them up into about 1 cm thick pieces and place in a large bowl to season with the salt flower, freshly ground pepper and thyme. Add 2 to 3 tablespoons of olive oil and toss the vegetables to distribute well the seasonings and the oil. Transfer them to a on baking sheet lined with baking paper and bake for about 30 minutes at 180°C or until the vegetables are tender.

After removing the roasted vegetables from the oven transfer them to a larger pot and add  enough vegetable stock to cover them. Blend everything until creamy with a hand blender and adjust the seasoning (salt, pepper), if necessary. Optional: add the chickpea flour for extra protein and creaminess, but make sure to sift it into the soup to avoid lumps. Bring the soup up to a boil for 2-3 minutes before turning off the heat.

For the garlic-roasted chickpeas
100 g chickpeas, soaked for at least 12 hours
1 tablespoon olive oil
Coarse sea salt for seasoning
About 1/2 teaspoon garlic powder
About 1/2 teaspoon garlic leaf powder

After soaking the chickpeas for at least 12 hours, drain them and cook them in salted water for about 45 minutes, until tender. Drain them once again and place them in a small bowl. Add the olive oil, garlic powders and season with salt flower. Place the chickpeas on a baking sheet lined with baking paper and bake for about 15-20 minutes at 180°C. Add the roasted chickpeas to the soup just before serving.

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