Roasted Root Vegetable and Chickpea Soup
Full of warming spices with anxiety-reducing properties, this hearty soup will flood your body with nourishment and calm. Along with root vegetables, protein-packed chickpeas create the base and do double duty as a crispy topping that is satisfying as a snack all on its own. (Trust me, I can’t stop eating them!) And did you know chickpeas are also an excellent source of tryptophan? The complex carbohydrates in the soup help with the absorption of this amino acid to give you a serotonin boost. Just remember to slow down and take a few deep breaths—the ultimate stress buster!
Tip: You can use butternut squash in place of the sweet potatoes for a different variation.
INGREDIENTS *4-6 servings
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1⁄2 tsp ground coriander
- fine sea salt and freshly ground black pepper
- 1 sweet potato (about 3⁄4 lb), peeled and cut into 1-inch chunks
- 2 medium parsnips (about 1⁄2 lb), peeled and cut into 1-inch chunks
- 2 carrots (about 1⁄2 lb), peeled and cut into 1-inch chunks
- 3 Tbsp extra-virgin olive oil or avocado oil
- 1 15.5-oz can chickpeas (about 11⁄2 cups) 1⁄2 yellow onion, finely chopped
- 1 clove garlic, minced
- 5 cups low-sodium vegetable broth
- or water, plus more as needed
- about 1⁄4 cup coconut cream, for serving
- about 1⁄4 cup chopped fresh cilantro, for garnish
- Preheat the oven to 425 ̊F. In a small bowl, stir together the cumin, paprika, coriander, 1 tsp salt, and 1⁄4 teaspoon pepper. Pile the sweet potato, parsnips, and carrots onto a large rimmed baking sheet and drizzle with 1 tablespoon oil. Toss to coat evenly, then sprinkle with 2 teaspoons spice mixture. Toss again, then spread the vegetables into an even layer. Roast, turning a few times during cooking, until the vegetables are browned and tender, about 25 minutes.
- Drain and rinse the chickpeas in a colander. Set aside 1 cup chickpeas in a bowl. Spread the remaining (you should have about 1⁄2 cup) on a paper towel and pat completely dry. Set aside.
- In a saucepan or Dutch oven over medium heat, warm 1 tablespoon oil. Add the onion and garlic, then sauté, stirring occasionally until softened and starting to turn golden-for about 5 minutes. Add the reserved 1 cup chickpeas and cook, stirring, to warm through, 1 or 2 minutes. Add the stock or water and increase the heat to high, bring to a boil, then reduce the heat to medium-low. Add the roasted vegetables, stir to combine, and simmer for 10 minutes.
- Using an immersion blender, purée the soup until smooth. Alternatively, purée the soup in a blender or food processor, processing in batches if necessary. Add additional stock or water to get the consistency you like. Return to the saucepan and place over low heat to warm gently while you make the crispy chickpeas.
- To make the crispy chickpeas, place a small rimmed baking sheet in the oven to heat for 5 minutes. Place the reserved chickpeas in a bowl and sprinkle with 1 teaspoon spice mixture. Carefully pour 1 tablespoon oil onto the baking sheet. Return to the oven for a few minutes to make sure the oil is very hot, then carefully spoon the chickpeas onto the baking sheet, spreading them into a single, even layer. Roast, stirring once or twice, until crisp and golden, about 15 minutes.
- Ladle the soup into bowls, swirl a dollop of coconut cream on top, and garnish with the crispy chickpeas and cilantro. Serve warm.