This is a really easy and seasonal soup the base is the chick peas and sweet potato but you can add any vegetables along with it, I also added edible flowers for garnish. I have been growing these at the farm and selling to local chefs, tea rooms and bakeries. This made my Day when Camino an amazing local bakery featured me as a farmer.
Ingredients:
- one can of chickpeas
- 2 cloves of chopped garlic
- 1/2 a lime's juice
- 1/4 cup freshly chopped cilantro
- 1/2 teaspoon cumin powder
- 1/2 a chopped red onion
- 1/4 teaspoon coriander powder
- one tomato chopped
- one can of chopped tomatoes
- one large carrot chopped
- one large sweet potato chopped
- 1/2 a cup of roughly chopped peanuts
- salt to taste
- one cup of vegetable stock (I have made this without and its also been fine)
- one carrot chopped
- chopped sugar snap peas
- a handful of kale chopped
Method:
- saute the onion and garlic in olive oil, add the cumin and coriander powders for 5 minutes
- add the tomato and let it form a paste 3 min
- then add the carrot, sweet potato, peas, kale and chickpeas, vegetable stock, lime juice, cilantro, and peanuts mix
- simmer for 20 minutes
- enjoy
Have you ever used edible flowers?
I have also made a little slide show here that showcases how folks used them.
