This green goodness is highly nutritional food for the soul which I make for dinners usually when your body needs soulful food to keep you light on your stomach and your senses uplifted. Made leek and peas soup with roasted beet chickpeas and added some freshly plucked basil to enhance its flavours.
Basil is still blooming well in my garden and thought of using it before the sizzling summer hits Muscat and destroys it! Adding this herb in soup gives that extra flavor and freshness. I love basil so much that I almost end up adding this to most of my recipes, be it a soup, drink, salad, wraps, sandwiches or a even a dessert! Will keep posting my experimental recipes for you to try, and in the meantime, enjoy this green goodness and punch of roasted beetroot chickpeas which is again very nutritious and full of vitamins like B6, magnesium, potassium, calcium and more. Try this recipe!
SERVES: 4
PREP TIME: 15 minutes
COOKING TIME: 55 minutes
BAKING TIME: 20 minutes
INGREDIENTS
For Soup:
4 cups frozen peas, thawed
2 leeks, white and light green parts, sliced
2 cloves garlic, smashed and peeled
1 small onion, chopped
1 tbsp extra virgin olive oil
1 cup buttermilk
20g butter (optional)
3 cups hot water
1 tsp sea salt
2 tbsp vegetable stock powder
1/3 cup fresh basil leaves, loosely packed
1/2 tsp freshly ground black pepper
2 tbsp crème fraîche, for garnishing
For Roasted Beet Chickpeas:
250ml beetroot juice
1 tbsp balsamic vinegar
1 can/ 400g chickpeas, drained, rinsed and pat dried
METHOD
For roasted beet chickpeas, preheat oven at 200° C, pour the beetroot juice and vinegar in a small saucepan and bring to boil, and simmer for 20-25 minutes until it’s reduced to about 65 ml and has thick and syrupy consistency.
Now line a small baking tray and tip the chickpeas on it and pour half the reduced beetroot syrup, stir to coat them well, place in preheated oven and roast for 10 minutes. Remove from oven, pour the remaining beetroot syrup, stir to coat and roast further 10-12 minutes, making sure the syrup does not burn. Remove from oven and set aside.
To make soup, cut leek lengthwise and thoroughly wash through each segment 4-5 times to remove dirt. Slice them all.
Heat oil in a large saucepan over medium-low heat, add shallots and garlic and sauté for few seconds, add leeks and cook them for 10 minutes until softened.
Add vegetable stock and salt, stir to combine and season, add hot water and raise the heat briefly to bring to boil, then simmer and cook for 20 minutes.
Now add the peas and cook for 4-5 minutes until they are tender. Strain the soup into another saucepan.
Pour the stained solids in a blender along with buttermilk, basil and tarragon leaves and blend to a smooth consistency. If necessary, add a ladle or two of stock to the blender for easy blending.
Add the pepper, taste, and add more salt if required.
Now pour the hot soup into bowls, garnish with swirl of crème fraîche on top and gently arrange the roasted beet chickpeas on top, sprinkle a dash of fresh pepper and serve.
COOK'S NOTES:
Sometimes I also add tarragon leaves, which further elevates the taste of the soup.
