Mum’s Ginger Roast Kumara and Chickpea Soup

2 medium kumara peeled and cut into chunks

2 onions peeled and sliced

1 heaped tbsp grated fresh ginger (buy a piece and put it in the freezer; use when needed; grate frozen)

2 cloves garlic

2 tsp fresh hard herb leaves (thyme, sage, rosemary, oregano) or use 1 tsp dried

1 tsp smoked paprika

400g can chickpeas drained and rinsed (or cook 100g dried chickpeas)

300ml oat milk (or soy)

500ml vegetable stock (or make up to with boiling water and veg stock cube)

1 tbsp chopped parsley or snipped chives

 

Preheat oven to 180C. Place kumara, onions, ginger, garlic, herbs, smoked paprika and olive oil in roasting dish and mix thoroughly. Roast 25-30 mins, stirring 2 or 3 times until onions begin to caramelise and kumara is soft.

Place in saucepan with stock, chickpeas and milk. Slowly bring to boil. Reduce heat to a simmer and cook 10 minutes.

Using a stick blender, puree about half of the soup – leave it a little chunky. Serve with a sprinkle of parsley or chives on top. Yum!

(Hannah)