RECIPE : easy cheesy chickpea soup with roasted brussel sprouts

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my kitchen adventures are all about simplifying. it’s something so satisfying with eating the most delicious healthy food, cooked in the simplest of ways.

so when i make up a new recipe that i like, it’s so much fun for me to try to use the same flavourings in new ways. especially when the recipe is so incredibly easy as this one today.
with the added bonus of being oil, nut and gluten free – so it’s suitable for most people.

do you remember the fettuccine twirls with cheesy chickpea sauce from a while back ?
this is a variation of that sauce, but here in the form of a soup. and what’s better this time of year than roasted brussel sprouts ! the combination is totally yummy in my opinion.

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the trick with this recipe is to follow your tastebuds. i’m sharing a basic recipe for this dish, but me myself – i love adding tons of garlic, miso paste and nutritional yeast. i’m holding back a little in the recipe to not freak out anyone unused to these kinds of flavours, but you should add as much or as little as you like. make it your own.

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easy cheesy chickpea soup with roasted brussel sprouts
serves 2

2 handfuls of brussel sprouts, halved
chili flakes, to taste
salt & pepper, to taste

250 ml / 1 cup cooked chickpeas
about 500 ml / 2 cups water
2 garlic cloves, or more
2 tbsp white miso paste, or more
2 tbsp nutritional yeast, or more
a pinch of turmeric (optional)
black pepper, to taste
a few drops of crema di balsamico (optional)

– preheat your oven to 200°C / 400°F.
– place the brussel sprouts with the flat side down, on a parchment paper covered oven tray. add salt, pepper and chili flakes to taste. i like being quite generous with the seasoning.
– roast for about 15 minutes, until browned and soft.
– in a blender, add chickpeas, half of the water, and as much as you want of garlic, nutritional yeast, miso paste, pepper and turmeric (start slow). blend and give it a taste. add more seasoning as needed, and add more water until you get the consistency you want.
– heat on medium heat until the soup has just started to simmer. remove from heat and serve with the brussel sprouts and a few drops of crema di balsamico (if using). enjoy !

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now how easy was that !
and no need for oil, nuts, cream or any other heavy duty stuff to get tons of great flavour.

oh and if you’re not a fan of chickpeas – check out my other soups !

love // jenny

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p.s. make sure to never miss a post – follow me on bloglovin’ !

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6 Comments

  1. What do you mean “cooked” chickpeas? Are they not just soaked in water, or do you mean roast?

    • The crema di Balsamico is a thicker version of Balsamic vinegar; usually a reduction or, in most cases if bought, with added starches.

  2. Pingback: Aquafaba curd mousse with white chocolate | Purple Avocado

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