Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
A plant-based protein soup that is oil-free, gluten-free and vegan.
Moroccan spiced chickpea soup might only take 5 minutes to make, but the result is everything but boring. Thanks to the chickpeas, it’s a fibre-rich, plant-based protein powerhouse.
We’re all about finding ways to make preparing healthy food as easy and stress-free as possible. The Vibe Blender System is the No. 1 kitchen tool to do just that. There’s nothing simpler than putting a bunch of ingredients in a blender jug and pressing the ‘on’ button! The Vibe Blender System is so powerful it can pulverise raw vegetables and pulses in seconds. No tedious chopping or tending to a pot on the stove.
Earthy spices like cumin, coriander, cinnamon and paprika, give this soup its bold but complex Moroccan taste. The natural creaminess is complimented by a dollop of homemade coconut yogurt and with a handful of freshly chopped coriander the soup comes to life with colour and texture.
This soup is not ‘cooked’ in the conventional sense. It becomes warm, as a result of the high-speed blades. The longer it is left to blend, the hotter it gets. Don’t worry, it will only ever heat to 90°C / 194°F. Avoiding high heat, means you get a soup with all the nutrients of the vegetables in an easy to digest, enzyme-rich mix.
Blend as long as you want. We think the soup is just as delicious blended for 1 minute and served cold, as it is served steaming hot, after 4 minutes. Perfect whatever the weather. You decide.
1 x 400 ml can of chickpeas drained (or equivalent homemade cooked dried chickpeas) 2 cups of water or quality vegetable stock 1 small onion peeled and cut in half 1 large carrot quartered 1 punnet (250 grams) cherry tomatoes 1 medium red capsicum – stem and seeds removed ½ stalk of celery (approx. 25 cm) 2 garlic cloves 2 cm thumb of fresh ginger 1 ½ teaspoons of ground cumin 1 teaspoon sweet paprika ½ teaspoon of ground coriander ½ teaspoon of ground cinnamon Pinch of cayenne or chilli powder ¼ - ½ teaspoon of salt Fresh coriander to garnish Coconut yogurt (optional)
METHOD
Place all the ingredients into the Vibe stainless-steel blender jug and blend on ‘soup’ mode until you have reached your desired temperature. We blended for 4 minutes and stopped at 60°C / 140°F.
A plant-based protein soup that is oil-free, gluten-free and vegan.
Moroccan spiced chickpea soup might only take 5 minutes to make, but the result is everything but boring. Thanks to the chickpeas, it’s a fibre-rich, plant-based protein powerhouse.
We’re all about finding ways to make preparing healthy food as easy and stress-free as possible. The Vibe Blender System is the No. 1 kitchen tool to do just that. There’s nothing simpler than putting a bunch of ingredients in a blender jug and pressing the ‘on’ button! The Vibe Blender System is so powerful it can pulverise raw vegetables and pulses in seconds. No tedious chopping or tending to a pot on the stove.
Earthy spices like cumin, coriander, cinnamon and paprika, give this soup its bold but complex Moroccan taste. The natural creaminess is complimented by a dollop of homemade coconut yogurt and with a handful of freshly chopped coriander the soup comes to life with colour and texture.
This soup is not ‘cooked’ in the conventional sense. It becomes warm, as a result of the high-speed blades. The longer it is left to blend, the hotter it gets. Don’t worry, it will only ever heat to 90°C / 194°F. Avoiding high heat, means you get a soup with all the nutrients of the vegetables in an easy to digest, enzyme-rich mix.
Blend as long as you want. We think the soup is just as delicious blended for 1 minute and served cold, as it is served steaming hot, after 4 minutes. Perfect whatever the weather. You decide.
1 x 400 ml can of chickpeas drained (or equivalent homemade cooked dried chickpeas) 2 cups of water or quality vegetable stock 1 small onion peeled and cut in half 1 large carrot quartered 1 punnet (250 grams) cherry tomatoes 1 medium red capsicum – stem and seeds removed ½ stalk of celery (approx. 25 cm) 2 garlic cloves 2 cm thumb of fresh ginger 1 ½ teaspoons of ground cumin 1 teaspoon sweet paprika ½ teaspoon of ground coriander ½ teaspoon of ground cinnamon Pinch of cayenne or chilli powder ¼ - ½ teaspoon of salt Fresh coriander to garnish Coconut yogurt (optional)
METHOD
Place all the ingredients into the Vibe stainless-steel blender jug and blend on ‘soup’ mode until you have reached your desired temperature. We blended for 4 minutes and stopped at 60°C / 140°F.
