Chickpea - carrot - avocado soup
Ingredients
- 150 g carrots, prepared and chopped
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 tin chickpeas, drained and rinsed
- 1 tsp ground cumin
- pinch of salt
- rapeseed oil
- 400 ml vegetable stock
- small handful of flat-leaf parsley, leaves only (or chervil)
- 1 ripe avocado, peeled, cored and chopped
- salt, white pepper
- pinch of sugar
Method
- Heat oil in a large saucepan. Add onion, carrot, garlic and sweat for a few minutes. Add chickpeas and cumin, mix well. Add vegetable stock, bring to the boil, reduce heat and simmer for about 20 minutes (until carrot pieces are very soft). Remove from the heat, add parsley leaves and blend to a smooth consistency. Pass through a fine-meshed sieve. Adjust thickness as preferred. Before serving (tastes good at all temperatures), puree the avocado, season with salt and white pepper. Serve soup with a generous dollop of avocado puree.