Good morning beautiful people ❤️

I hope you’re all doing well 😊

I’m coming to you this time with one of my new favorite dishes which I just made for the second time… and it’s a winner! Yes, I know I say this all the time, but I’m a big fan of food and get very excited when new recipes work out really well so bear that in mind! Also, this really is a new favorite 😋 the toppings really make this dish.

Ingredients for soup: (makes 4 large plates)

4 spring onions

4 cloves garlic

2 carrots

1 marrow

200g canned chickpeas (1/2 a regular can)

2 cups cooked green lentils

2 teaspoons turmeric powder

1 teaspoon sweet paprika

2 to 3 cups water (depending on how thick you like your soup)

salt and pepper

Method:

Start by heating up a drizzle of olive oil in a pot and add chopped spring onions, chopped garlic, carrots and marrows – all just roughly chopped. Then add the chickpeas, lentils and spices and cook together until fragrant – about 5 minutes.

Once you can really smell that onion, garlic and spices, go ahead and add the water / broth to the soup base. Now, when it comes to the amount of water / broth you add, this is really up to you. I enjoy a thick soup and therefore didn’t add much water to it. You could also add a little bit of water at a time until you reach desired consistency.

Simmer the soup (covered) for around 20 to 30 minutes before using an immersion blender to purée the soup. You could also use a blender to do this however, if you do use a standing blender, make sure you allow soup to cook before doing so.

Ingredients for Toppings: (For two portions of soup)

200g canned chickpeas

Drizzle of olive oil

Sweet paprika (or hot if you would like to add a bit of a kick)

Handful Pumpkin seeds

Salt and pepper

Method:

The toppings are what make this soup really really really really good – you get a nice creaming base and a salty, crunchy topping that makes a really nice combination.

Start by preheating over to 180 Celcius and rinse and dry your canned chickpeas. Add them to a baking tray with a drizzle of olive oil, some paprika, salt and pepper. Cook for about 20-25 mins until crunchy. You could leave them in the over for longer if you’d like a crunchier texture but, for me, 20-25 minutes is just right!

Meanwhile, dry-fry your pumpkin seeds in a small pan on the stove. Just add a handful of seeds to a small pan on medium heat AND KEEP AN EYE ON THEM. They cook really quickly and you really don’t want burnt seeds on your soup!

Finally, all you have to do is put everything together. Just Ladle some soup into your favorite soup bowl, add half of your roasted chickpeas and half of your pumpkin seeds artistically or haphazardly on top (I also added a drizzle of chilli oil just cuz) and munch away 😊

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Sarah’s Healthy Eats – @holisticnutritionninja

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Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx