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Prep Time
45 min
Cuisine
Moroccan
This is a super-satisfying homemade soup, thickened with chickpeas and garnished with toasted pumpkin seeds. The coriander and cumin lend subtle spicy notes that work perfectly with the earthiness of the carrot.
Prep Time
45 min
Cuisine
Moroccan
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 532 kJ 126 kcal |
2987 kJ 708 kcal |
Fat of which saturates |
3.5 g 0.9 g |
19.5 g 4.9 g |
Carbohydrate of which sugars |
19.7 g 4.3 g |
110.7 g 24.2 g |
Fibre | 3.7 g | 20.6 g |
Protein | 4.5 g | 25.1 g |
Salt | 0.63 g | 3.55 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle
Peel the carrots and sweet potatoes, then chop them into bite-sized pieces
Crush the garlic with the side of a knife, peel it and chop finely
Peel the brown onion and chop coarsely
Add 2-4 tbsp of olive oil to a large pot on a medium-high heat
Once the oil is hot, add the chopped onion and garlic and cook for 3 min or until soft
Add the ground cumin, ground coriander and chilli flakes (Can't handle the heat? Go easy!)
Add 750ml [1.5L] of boiled water to the pan
Add the vegetable stock cube[s] and stir to dissolve, then add the carrot and sweet potato
Reduce the heat and simmer for 20 min or until the carrots and potato are tender, stirring occasionally
Combine the contents of the pot using a (stick) blender for a smooth soup
Tip: let the soup cool down a bit first and if you are not using a stick blender, only half fill the blender and hold the lid down firmly with a tea towel
Return the soup to the pot if you didn't use a stick blender
Drain and rinse the chickpeas, add to the pot and simmer for 5 min or until warmed through
Meanwhile, warm the ciabatta rolls in the oven for 6-8 min
Once done, remove from the oven and set aside until serving
Meanwhile, cut the lemon[s] in half and season the soup to your taste with lemon juice, salt and pepper
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once the pan is hot, add the pumpkin seeds and toast for 3 min
Just before removing the pot from the heat, add the natural yoghurt
Serve the soup sprinkled with pumpkin seeds and warm ciabattas on the side
Enjoy!