- TM 31
Ingredients
- 1 Onion (medium), Halved
- 3-4 carrots (Medium), Roughly chopped
- 3-4 Celery Stalks and Leaves, Sliced
- 1 tbsp Evoo
- 100-150 g Kale leaves (not stalks), Chopped by hand
- 3 clove garlic
- 750 g water
- 2 tbsp Vegetable TM Stock
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/2 tsp chilli flakes
- 1 tsp dried basil
- 1 tsp Dried parsley
- 1 can Chickpeas
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place onion and garlic in bowl and chop on spd 7 for 3 secs.
2. Place carrots in bowl and chop on spd 5 for 3-5 secs.
3. Add EVOO and celery then saute 4 mins, 100C, Reverse and on spd 1.
4. Add all other ingredients, except for the Chickpeas.
5. Cook for 20 mins, 100C, Reverse and on spd 1.
6. Add Chickpeas and cook further 5 mins, 100C, reverse and on spd 1.5.
7. Serve
Method
Tip
Freezes very well.
*This recipe has been adapted from the following website: //jenniferskitchen.com/2013/02/kale-carrot-and-chickpea-soup.html
Thermomix Model
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Recipe is created forTM 31
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Comments
Super delicious! I used fresh parsley instead of dried, extra fresh garlic instead of garlic powder and dried oregano instead of basil. I'd probably add more chickpeas next time to bump up the protein. Really delicious!
Made this tonight for dinner, so good!! Awesome recipe.......
Yum!! I didn't have any kale so I used frozen spinach and some fresh baby spinach leaves instead. I'll be making this again.
Yum, added some small beetroot too
Thanks soooo much! Yum!!!
I'm so glad you enjoyed it! This is truly one of my favorite recipes.
Come and join my page to see more of my recipes at The Power of Real Food
(https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)
Delicious, filling and healthy! Thanks
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