Roasted Broccotato Soup With Chickpea Croûtons

5 faves
More from this source
Have Cake Will Travel
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Roasted Red Pepper And Tomato Soup
Cookie and Kate
Roasted Tomato Soup
Sprouted Kitchen
Roasted Butternut Pumpkin Soup
Veggie Num Num
Roasted Carrot And Parsnip Soup
Real Simple
Roasted Tomato Soup Recipe
101 Cookbooks
Roasted Sweet Garlic, Bread & Almond Soup
Jamie Oliver
Roasted Red Pepper Tortilla Soup
Cookie and Kate
Roast Pumpkin, Coconut And Chilli Soup
Donal Skehan
Fire Roasted Spicy Tomato Soup
The Naptime Chef
Creamy Roasted Red Pepper Soup
Joy The Baker