4 slices whole grain bread
3 garlic cloves, pressed
2 sweet potatoes, peeled and diced
2 preistengels, in half rings
1 small celeriac, peeled & diced
1/2 green cabbage, sliced
400 g chickpeas, drained & rinsed
1.5 l water + 2 groentebouillonblokjes
handful of hazelnuts
handful of basil leaves
salt and pepper
1. Stir-fry the leek, the celery, the sweet potato and the garlic 5 minutes in olive oil. Pour in the vegetable stock and bring to the boil. Leave for 10 minutes on a low heat simmer.
2. Mix 1 slice of bread with the basil and the nuts coarsely. Add the chickpeas along with the green cabbage to the soup. Cook for another 5 minutes and season to taste with pepper.
3. Serve the soup in plates and sprinkle with the hazelnut-bread crumbs. Give the remaining bread.
Fancy more soup? Make this delicious carrot soup!
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