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Roasted Broccotato Soup With Chickpea Croûtons

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Have Cake Will Travel
Related tags
soups dairy free vegetarian lunch asian
Nutrition per serving    (USDA % daily values)
CAL
438
FAT
62%
CHOL
0%
SOD
125%

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Ingredients for 4 servings

1 shallot, peeled, left whole

1 pound (454 g) potatoes, peeling up to you, halved

1/2 teaspoon fine sea salt, to taste, divided

2 tablespoons (30 ml) peanut oil, divided

12 ounces (340 g) broccoli florets

1 1/2 to 2 teaspoons liquid smoke

2 tablespoons (30 ml) reduced-sodium soy sauce

1 teaspoon chipotle mustard

1/2 teaspoon paprika

1 teaspoon granulated onion

1 1/2 teaspoons toasted sesame oil

1 1/2 teaspoons pure maple syrup

6 cloves garlic, peeled, left whole

1 can (15 ounces, or 425 g) chickpeas, drained and rinsed

4 cups (940 ml) reduced-sodium vegetable broth

1/2 cup (120 ml) unsweetened nondairy creamer

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