Roast Vegetable And Chickpea Soup

reach your 5-a-day considering this hearty soup, packed full of our favourite vegies.

The ingredient of Roast Vegetable And Chickpea Soup

• 2 500g eggplant cut into 2cm pieces
• 2 small 500g tawny sweet potato peeled cut into 2cm pieces
• 4 500g zucchini cut into 2cm pieces
• 2 red onions cut into wedges
• 1 3 cup extra virgin olive oil
• 3 garlic cloves crushed
• 400g can diced italian tomatoes
• 4 cups massel vegetable liquid buildup
• 2 x 400g cans chickpeas drained rinsed
• 1 4 cup flat leaf parsley leaves chopped

The Instruction of roast vegetable and chickpea soup

• preheat oven to 230u00b0c line 2 large roasting pans considering non stick baking paper place eggplant sweet potato zucchini and onions in a large bowl mount up oil and season similar to pepper toss vegetables with ease to coat progress vegetables evenly over trays and roast swapping trays after 30 minutes for 40 to 45 minutes or until golden and tender sprinkle garlic concerning top for the last 5 minutes of cooking
• place roast vegetables tomatoes accretion and 2 cups water in a large saucepan simmer partially covered over medium heat for 20 minutes using a potato masher all but mash vegetables disconcert whisk in chickpeas simmer for 5 to 10 minutes or until warmed through
• sever soup from heat advocate in parsley season similar to pepper ladle soup into bowls serve

Nutritions of Roast Vegetable And Chickpea Soup

calories: 333 405 calories
calories: 16 grams fat
calories: 2 grams saturated fat
calories: 33 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 860 02 milligrams sodium
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